Serves 2 to 3
If you’re lucky enough to have leftover risotto in the fridge, you can have this dinner on the table in no time. I add grated zucchini for color, but you can also leave it out, especially if you’re starting with a vegetable-heavy risotto.
Active Time: 20 minutes
Total Time: 50 minutes
- 2 cups leftover risotto (I especially like the Zucchini, Peas, and Pancetta Risotto)
- 1 small zucchini, grated on the coarse holes of a box grater (but see headnote)
- 1/3 cup freshly grated Grana Padano or pecorino
- 1 large egg, beaten
- 2 tablespoons chopped fresh Italian parsley
- 1/4 cup chopped fresh chives
- About 3/4 cup fine dry bread crumbs
- Vegetable oil, for frying
- Kosher salt
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 6 cups mixed salad greens
In a large bowl, combine the leftover risotto with the zucchini, grated cheese, egg, parsley, and 2 tablespoons chives. Form into six 1-inch-thick patties, and let them chill for 30 minutes.
Spread the bread crumbs on a plate, and press the patties into the crumbs to coat. Heat about 1/2 inch of vegetable oil in a large nonstick skillet over medium heat. Fry the patties until they’re heated through and crispy on the outside, about 2 minutes per side. Drain on a paper-towel-lined plate, and season with salt.
Whisk together the vinegar and mustard in a large bowl. Whisk in the olive oil to make a smooth dressing. Season with salt and pepper. Add the salad greens and remaining chives, and toss well.
Serve the salad with the warm risotto cakes.