Description
These Saffron Risotto Cakes with Lemon Aioli are a delightful twist on traditional risotto, with a crispy outer layer and a creamy interior. Perfect as an appetizer or a side dish, these Italian-inspired cakes are bursting with flavor.
Ingredients
Scale
Risotto Cakes:
- 4 cups cooked saffron risotto (chilled overnight)
- 1/2 cup Parmesan cheese, grated
- 1/2 cup panko breadcrumbs, plus extra for coating
- 2 eggs, beaten
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Olive oil for frying
Lemon Aioli:
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- Zest and juice of 1 lemon
- Salt and pepper to taste
Instructions
- Risotto Cakes: In a large bowl, combine chilled saffron risotto, Parmesan, panko, eggs, parsley, salt, and pepper. Form into 3-inch patties and coat lightly with additional panko.
- Heat a thin layer of olive oil in a large skillet over medium heat. Fry risotto cakes for 3–4 minutes per side until golden brown and heated through; drain on paper towels.
- Lemon Aioli: Whisk together mayonnaise, garlic, lemon zest, and lemon juice; season with salt and pepper.
- Serve risotto cakes warm with a dollop of lemon aioli on top or on the side.
Notes
- To make these ahead, shape and refrigerate patties for up to 1 day before frying.
- For a lighter version, bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
Nutrition
- Serving Size: 2 cakes with 2 tablespoons aioli
- Calories: 340 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 75 mg
