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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From love it magazine, a great lunch box filler or simple evening meal. 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).
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