1-April-20: Well, we were good Monday and Tuesday nights but it’s “hump day”, it’s been a glorious Autumn’s day, so don’t want anything too heavy… Hmmm we have that yummy left over Mushroom Risotto from Sunday night I don’t want to let go to waste. Soooo, let’s give risotto cakes a crack….
I think I’ve only had a go at these about once or twice before. All you need is some panko crumbs and egg wash and some vegetable oil for shallow frying.
I also made up a Kewpie based lemon and Dijon mustard mayo to go with them and a fresh green salad with avo, fresh mushies and home grown tomatoes, dressed with a sticky balsamic dressing (bottle jobby from yummy deli in Geelong).
The Avocado I had was an amazingly, perfectly ripe Shepard Avocado – you seem to only get them around Feb-April and when you luck in like this, they are magnificent.
Take the risotto straight out of the fridge. Scoop enough to make slightly larger than a golf ball (but not as big as a tennis ball), roll together, then put through the egg wash and roll in the panko crumbs and repeat. I did all the balls once and then gave them another coating. I had enough leftovers to make 6.
It was a bit messy so hence the second coating but they stuck together ok – put them back in the fridge for a bit whilst made the salad and mixed up the mayo. The mayo is made to taste – I used about 3tbs of Kwepie, a good squeeze of lemon, started with about half a teaspoon of Dijon, added a bit of salt and pepper, mixed it all up and then just kept adjusting until I liked the taste.
To cook, use a large fry pan with enough oil in it so its about 2cms deep. When the oil is hot (throw in some panko crumbs to test), put in 3 of the cakes – don’t crowd the pan – squish down with an egg slice, cook until panko crumbs are golden and flip to do the same on the other side, drain on paper towell – repeat.
Serve with the salad, mayo and a wedge of lemon – I was pleasantly surpised – they were really good – Happy Soul Food moment…
