Rice and Pea Patties
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- For the risotto cakes
- 1 onion (finely diced)
- 1 clove garlic cloves (finely diced)
- 5 Tbsps olive oil
- 1 ½ cups Risotto
- ⅔ cup dry white wine
- 2 ½ cups vegetable stock
- 1 Tbsp butter
- 1 cup peas
- 2 Tbsps grated Parmesan
- 1 ½ cups fresh, white breadcrumbs
- To garnish
- ½ cup dry-cured ham (sliced, cut into fine strips)
- ½ cup Sour cream
- Basil
Preparation steps
1.
Fry the onion and garlic in 2 tbsp hot oil in a pan. Add the rice and fry briefly, then deglaze with the wine. Allow to boil for a short while, then add enough stock to cover the rice. Simmer, stirring, over a moderate heat. Continue in this way, adding the stock a little at a time, until the rice is nearly cooked, but retains a slight bite (approx. 15 minutes). The risotto should not be too runny, to ensure that it is easy to shape into cakes later.
2.
Stir the butter, peas and parmesan into the risotto. Season well with salt and ground black pepper and leave to cool completely, stirring occasionally.
3.
Shape the risotto into 8 small cakes and coat in breadcrumbs. Fry in the remaining oil on both sides for 4-5 minutes then drain on kitchen paper.
4.
Serve garnished with a blob of sour cream, a few strips of ham and basil.
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