Risotto Patties

This is my "healthy" version of Italian risotto balls. Usually risotto balls are deep fried, but my version is oven baked to reduce the fat content. I also use wholegrain, seeded bread crumbs and flatten the balls into a patty shape to ensure they cook more evenly and quickly.

This is an excellent way to use up left over risotto and makes a great starter or even main course if served with a generous salad.

Risotto Patties (Healthy Version of Risotto Balls)
Serves 2

Ingredients 

Approx 1/2 litre of risotto (I had left over leek & bacon risotto)
2 x slices of bread made into crumbs with your food processor (I used multi-seed wholegrain bread)
1 x egg, beaten
4 x 1 inch cubes of cheese (I used mature cheddar)
salt & pepper

Method:

• Pre-heat the oven to 180°C / 356F / Gas Mark 4.
• Season the left over risotto and split into four portions.
• Pour the beaten egg onto a plate.
• Divide one of your risotto portions in half and form into a patty in your hand.

• Place a cube of cheese into the centre and top with the other half of the risotto portion. Form into a ball shape. 

• Put the ball on the plate with the beaten egg.

• Repeat for the other three risotto portions.
• Roll the patties around in the beaten egg, making sure they are well coated.

• Reshape before placing on a clean plate and sprinkling each side with the bread crumbs. 

• Again, reshape, using your hands to help form the correct shape and also to help the bread crumbs adhere.
• I like to add another coating of bread crumbs.

• Place your risotto patties on a baking tray and bake in the oven for approx 25-30 minutes or until the cheese has melted in the centre and the rice is hot - remember it's very important when re-heating rice to ensure it's thoroughly heated through to avoid food poisoning.

• Enjoy!