Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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Transform leftover risotto into crispy cauliflower cakes. Serve these patties sprinkled with grated parmesan and chive dipping sauce.

Adam Hickman
Recipe by Cooking Light December 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 2 patties and about 2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Pulse cauliflower florets in a food processor until finely chopped. Spread on a baking sheet; bake at 400° for 40 minutes, stirring occasionally. Combine cauliflower, prepared risotto reserved from Sweet Onion Risotto with Sautéed Kale, panko, parsley, salt, pepper, fontina cheese, and egg; shape into 8 (3-inch) patties. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 4 patties to pan; cook 3 minutes on each side. Remove from pan. Repeat procedure with 1 tablespoon olive oil and remaining 4 patties. Combine mayonnaise, lemon juice, chives, and minced garlic. Serve with patties.

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Nutrition Facts

315 calories; fat 17g; saturated fat 4.5g; mono fat 9.3g; poly fat 2.3g; protein 11g; carbohydrates 29g; fiber 4g; cholesterol 63mg; iron 1mg; sodium 506mg; calcium 133mg.
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