Black Bean Risotto Cakes

Black Bean Risotto Cakes

Makes 4
Prep 15 m
Bake 25 m
Chill overnight in refrigerator

Ingredients

Risotto Cakes:

Yogurt-Cilantro Sauce:

Directions

Risotto Cakes:

  1. 1 of 2 Blend warm risotto, beans, cheese, scallions, cilantro, cumin and cayenne in a large bowl. Fold in egg; cover and refrigerate overnight.
  2. 2 of 2 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.

Yogurt-Cilantro Sauce:

  1. 1 of 1 Blend yogurt, cilantro, lime zest and juice, salt and pepper in a small bowl. Refrigerate for at least 1 hour before serving.
Nutrition Information for Black Bean Risotto Cakes
Servings Per Recipe: 4
Per Serving: 882 mg sodium, 7 g fiber, 337 kcal cal., 62 g carb., 12 g pro., 55 mg chol., 5 g Fat, total, 1 g sat. fat
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Printed from FamilyCircle.com 11/19/2018