Sweetcorn Risotto Cakes

Name: Sweetcorn Risotto Cakes
Ingredients: 2 tablespoons olive oil; 6 spring onions, sliced; 2 garlic cloves, crushed; 400 g risotto rice; 1 liter vegetable stock; 120 g sweetcorn, defrosted; 2 tablespoons parmesan cheese; 2 tablespoons plain flour; 2 tablespoons olive oil, for frying

9 ingredients

5 steps

Ingredients

2 tablespoons olive oil
6 spring onions, sliced
2 garlic cloves, crushed
400 g risotto rice
1 liter vegetable stock
120 g sweetcorn, defrosted
2 tablespoons parmesan cheese
2 tablespoons plain flour
2 tablespoons olive oil, for frying

Directions

1

Place the 2 tbsp olive oil in a pan and fry the onion and garlic until soft.
2

Add the rice and mix well, add the stock a little at a time and stirring until all the stock has been used.
3

Add the sweetcorn and cheese and mix well.
4

Refrigerate mix until cold and mold into patties, dusting each with flour.
5

Shallow fry the cakes in the extra olive oil until brown on both sides (about 4 mins).