199kcal
1g
0g
1g
2g
8g
29g
289mg
- 70g / 2.5oz All-purpose flour
- 30g / 1.05oz grated Cheddar
- 1 Egg
- 60g / 2.1oz Panko breadcrumbs
- 62.5g / 2.2oz Mozzarella
- 0.5 tbsp Sunflower oil
- 400g / 14oz cold Leftover risotto
1. Preheat the oven to 200°C/425°F.
2. Mix 400g/14oz cold risotto with 70g/2.5oz flour and 30g/1.05oz grated Cheddar.
3. Beat 1 egg in one bowl and add 60g/2.1oz Panko breadcrumbs to another bowl.
4. Slightly wet hands, take golf ball-sized amount of mixture, flatten, place a pinch of 62.5g/2.2oz mozzarella in the center, fold over edges, roll back into a ball.
5. Coat balls in egg, then breadcrumbs.
6. Drizzle balls with 0.5 tbsp oil, bake for 15-20 minutes until golden.
15% of RDI
11% of RDI
0% of RDI
0% of RDI
0% of RDI
11% of RDI
73% of RDI
You can use this recipe for any leftover risotto you have. Depending on your original risotto recipe, you may not need all the flour if the rice is not too sticky.
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