These yummy bean and risotto cakes are served with a fragrant, citrusy sauce for a super side dish recipe.

Source: Family Circle

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Recipe Summary

prep:
15 mins
chill:
overnight in refrigerator
bake:
25 mins at 450°
Servings:
4
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Ingredients

Risotto Cakes:
Yogurt-Cilantro Sauce:

Directions

Risotto Cakes:
  • Blend warm risotto, beans, cheese, scallions, cilantro, cumin and cayenne in a large bowl. Fold in egg; cover and refrigerate overnight.

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Instructions Checklist
  • Heat oven to 450 degree F. Prepare a large nonstick baking sheet, or a baking sheet lined with nonstick foil. Scoop out mixture, using a slightly heaping 1/3-cupful. Gently shape into circle on prepared sheet. Repeat for a total of 12 cakes. Bake at 450 degree F for 25 minutes, until crisp. Serve with Yogurt-Cilantro sauce and salad.

Instructions Checklist
Instructions Checklist
Yogurt-Cilantro Sauce:
  • Blend yogurt, cilantro, lime zest and juice, salt and pepper in a small bowl. Refrigerate for at least 1 hour before serving.

Nutrition Facts

337 calories; total fat 5g; saturated fat 1g; cholesterol 55mg; sodium 882mg; carbohydrates 62g; fiber 7g; protein 12g.

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