What am I, some sort of torture-seeker? Do I not learn from life’s experiences when things go wrong? I realize the stretch from rice to risotto was a long shot, but risotto to risotto cakes?
My thinking was… well…my thinking was that, they are just darn good. Plain and simple. And they’re fried like a chicken nugget. I mean, come on. What’s not to like?
Well, apparently there’s a lot not to like because my kids were still not fooled despite the amount of convincing I tried:
“Look! It’s just like a chicken nugget, except with rice! You remember rice! It’s your favorite food!”
“Oh man are these good. MMmmmmmmm. Oh, these are really the best. My gosh, you guys would loooove these.”
“Wow- you are missing out. De-lish. Crunchy on the top, warm and creamy on the inside. Amazing, really.”
“I don’t like rice cakes.”
Before performing a full-on When Harry Met Sally routine at the dinner table, I cut myself off from the show I was performing in order to enjoy them myself.
And they are amazing. Even if my kids don’t think so. They really don’t know what they are missing.
Makes four cakes
About 2 cups of any leftover risotto (I used this one)
any interesting cheese- I use feta, about 1/2 cup
olive oil for pan
Mix leftover risotto with 1 beaten egg and crumbled cheese of choice. Prepare your stations: One bowl of one beaten egg with a tablespoon of water. One bowl with about a cup of breadcrumbs, sprinkled with salt and pepper. Put a large pan over medium heat with a two tablespoons olive oil. Use an ice cream scoop or your hand to form balls about a 1/2 cup each. Roll in egg, then in crumbs. Place each ball in the pan and flatten a bit to form a patty. Cook each side for about 4-5 minutes or until it turns golden brown.