Let these cheesy black bean and rice cakes star in a vegetarian dinner.

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Ingredients

Risotto Cakes:

Yogurt-Cilantro Sauce:

Directions

Risotto Cakes:

  • While cooked risotto is still warm, in large bowl, combine risotto, beans, cilantro, scallions, cumin, cayenne and cheese blend.

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  • Coat 13 x 9 x 2-inch glass baking dish with cooking spray. Spread risotto mixture in even layer, about 1 inch thick, over bottom of dish. Cover with plastic wrap; refrigerate overnight or up to 2 days.

Yogurt-Cilantro Sauce:

  • In a medium-size bowl, stir together yogurt, cilantro, lime rind and juice, garlic, salt and pepper. Cover and refrigerate 30 minutes.

  • Heat oven to 450 degrees F. Coat two 15 x 11-inch baking pans with nonstick cooking spray.

  • Remove risotto from refrigerator. Using 2-1/2-inch biscuit cutter, cut out 15 cakes. Mold scraps to form 3 additional cakes. Place 9 cakes on each prepared pan.

  • Bake the risotto cakes in 450 degree F oven for 20 minutes or until slightly browned and crispy. Serve risotto cakes with roasted carrots, warm flour tortillas and Yogurt-Cilantro Sauce on the side. Makes 6 servings.

Nutrition Facts

340 calories; 9 g total fat; 15 mg cholesterol; 1241 mg sodium. 51 g carbohydrates; 11 g protein;

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