Photo: David Holifield
Chive Risotto Cakes
8 ingredients
30 min + 30 min
4
openrecipes
These little cakes are so versatile. They make a beautiful presentation at brunch, lunch or supper. Often, I serve them as a light main dish with a green salad or broccoli and fruit. They also make an excellent side to ham and steak.
Estimated Nutrition (whole recipe, rough)
1157
Calories
51g
Protein
32g
Fat
164g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Uncooked Arborio Rice
- ½ cups Plain Greek Yogurt
- 2 whole Extra Large Eggs
- 3 Tablespoons Minced Fresh Chives
- 1-½ cup Grated Italian Fontina Cheese (5 Ounces)
- ½ teaspoons Freshly Ground Black Pepper
- 1 cup Panko (Japanese Dried Bread Flakes)
- 3 Tablespoons Good Olive Oil Or More As Needed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes