1 c Leftover Risotto
1/2 c Finely-chopped cooked shrimp
2 tb Chopped prosciutto
1 ts Chopped sage
2 tb Diced Mozzarella
Salt and pepper
1 c Flour
1 1/2 c Bread crumbs
4 Eggs,; lightly beaten
3 tb Oil
2 tb Pesto thinned with 2 tbsp
-olive oil,; for serving
Combine Risotto, shrimp, Prosciutto, sage and cheese; season to taste with
salt and pepper. Form mixture into 8 equal cakes, no thicker then 3/4 inch.
Place flour, eggs and bread crumbs into three shallow bowls. Season flour
and bread crumbs with salt and pepper. Dredge each cake in flour, dip in
egg wash, and then dredge in bread crumbs, patting to make crumbs adhere.
Shake off any excess. Heat oil in a large nonstick skillet, add cakes and
cook until golden. Turn and continue to cook until golden. Serve drizzled
with pesto sauce.
Yield: 4 servings
Yields
1 Servings
