What's This?
Serving size 4
Prep Time
Total Time


1 large egg2 cup cold leftover risotto1 cup coarse dry whole-wheat breadcrumbs (see tip), divided2 tsp extra-virgin olive oil, divided


1. Beat egg in a large bowl; stir in risotto and 1/2 cup breadcrumbs. Place the remaining 1/2 cup breadcrumbs in a shallow dish. Form the risotto mixture into eight 21/2-inch cakes (using about 1/4 cup for each cake) and dredge in the breadcrumbs.

2. Coat a large nonstick skillet with cooking spray, add 1 teaspoon oil and heat over medium heat. Add the cakes and cook until browned on the first side, 2 to 4 minutes. Turn the cakes over, add the remaining 1 teaspoon oil to the pan and swirl the pan to coat the undersides of the cakes. Cook, reducing the heat if necessary, until browned on the second side, 2 to 4 minutes more.

Tip: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 303
  • Calories from fat 81
  • Total Fat 9gm 14%
  • Sodium 515mg 21%
  • Total Carbohydrates 20gm 13%
  • Fiber 3gm 12%
  • Protein 11gm
  • Cholesterol 59mg 20%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Dinner, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetarian, Egg, Rice, American, Easy, Quick, 30 Minute, Spring, Summer, Fall, Winter, Entertaining

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