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Pumpkin, asparagus and feta risotto patties
Pumpkin, asparagus and feta risotto patties
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Prep Time:
20 minutes
Cook Time:
16 minutes
Total Time:
36 minutes
Transform leftover risotto into delicious patties for a quick and easy weeknight dinner.
Ingredients:
  • 750.00 ml chilled risotto mixture (reserved from related recipe)
  • 75g Danish feta cheese, crumbled (see note)
  • 40.00 ml fresh flat-leaf parsley leaves, chopped
  • 165.00 ml fresh white breadcrumbs
  • 1 egg, lightly beaten
  • 100g mixed salad leaves, to serve
  • 125g cherry tomatoes, halved, to serve
Instructions:
  • Combine the risotto mixture with feta, parsley, breadcrumbs, egg, and season with pepper in a large bowl. Mix thoroughly until fully incorporated.
  • Divide the mixture into 8 equal portions, then shape them into 2cm-thick patties using wet hands.
  • In a large non-stick frying pan over medium heat, heat oil. Cook patties in 2 batches for 3 to 4 minutes on each side until golden brown. Drain on paper towels and serve with salad leaves and tomatoes.

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