Sweetcorn Risotto Cakes Recipe

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Sweetcorn Risotto Cakes
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Ingredients:

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).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 565.72 Kcal (2369 kJ)
Calories from fat 157.37 Kcal
% Daily Value*
Total Fat 17.49g 27%
Cholesterol 3.16mg 1%
Sodium 326.29mg 14%
Potassium 141.57mg 3%
Total Carbs 82.07g 27%
Sugars 2.31g 9%
Dietary Fiber 2.82g 11%
Protein 10.71g 21%
Vitamin C 6.2mg 10%
Iron 24.6mg 137%
Calcium 87.8mg 9%
Amount Per 100 g
Calories 312.99 Kcal (1310 kJ)
Calories from fat 87.07 Kcal
% Daily Value*
Total Fat 9.67g 27%
Cholesterol 1.75mg 1%
Sodium 180.52mg 14%
Potassium 78.32mg 3%
Total Carbs 45.41g 27%
Sugars 1.28g 9%
Dietary Fiber 1.56g 11%
Protein 5.92g 21%
Vitamin C 3.5mg 10%
Iron 13.6mg 137%
Calcium 48.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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