Risotto Dill Cakes
First off, I have to say that I found this recipe on Amanda's blog Kuzak's Closet, but they were called "Risotto CHIVE Cakes". Unfortunately when I was shopping, the grocery was out of fresh chives, so I turned them into Dill Cakes - and they worked great!
Always nice when an improvisation works :)
Thomas absolutely loved these. I thought they were really good, and would be a great use for leftover risotto (or really, any leftover rice). The mix could be made ahead of time then cooked right before dinner.
You mix together cooked Arborio rice (risotto), Greek yogurt, eggs, dill (or chives), Fontina cheese (or Havarti or another soft white cheese), and salt & pepper. You chill that mixture for a couple of hours.
Then you spread Panko bread crumbs in a shallow dish and form 3 inch cakes with the rice mixture.
Coat each cake with Panko crumbs then cook in hot oil for 4 minutes on each side until brown.
Serve warm with a green vegetable.
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