If you’re already making the mushroom risotto, you can double up to make these panko cakes too.
MAKES 16 CAKES, SERVING 8 PEOPLE
PREP 15 MINUTES, PLUS COOLING
COOK 20 MINUTES, PLUS MAKING THE RISOTTO
4 x 240ml servings Oven-baked Mushroom Risotto
70g plain flour
3 eggs, beaten
110g panko breadcrumbs
4 tbsp olive oil
salt and freshly ground pepper
rocket salad, to serve
1. Make the Mushroom Risotto, then pour on to a clean baking sheet and set aside to cool. For speed, this can be done in the fridge.
2. While the risotto is cooling, set up your breading station by placing three bowls next to each other on the counter. Put the flour in the first one, the beaten eggs in the second and the breadcrumbs in the third. Season the flour with a generous grinding of salt and pepper and mix to combine. Lay a large sheet of greaseproof paper on the side next to the bowls.
3. Once the risotto has cooled to room temperature, use an ice-cream scoop to roll 16 balls of the mixture. Set these next to each other on the sheet of greaseproof paper.
4. Using your hands, pick up a scoop of the risotto mixture and flatten it gently to form a thick patty. Working as neatly as possible, dip it first in the flour to coat, then in the egg and, finally, in the breadcrumbs. Set it back onthe greaseproof paper and continue the process until you have four coated Risotto Cakes.
5. Heat the olive oil in a frying pan over a medium heat, then add the Risotto Cakes and cook for 4 minutes on each side until light golden and crisp. While the cakes are cooking, continue coating the remaining balls of risotto mixture. Continue in this way until all of the Risotto Cakes are coated and cooked.
TO SERVE The Risotto Cakes are now ready to eat. I like to serve two per portion with a lightly dressed rocket salad on the side.
TO FREEZE Set aside to cool to room temperature, then transfer to a labelled freezer bag and freeze flat for up to three months.
TO COOK FROM FROZEN These can be defrosted in the fridge or cooked from frozen. If defrosted, simply lay them on a baking sheet and transfer to an oven preheated to 180C/160C fan/gas 4 for 15 minutes. If cooking from frozen, increase the cooking time to 30 minutes.
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