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

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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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  • 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:

  • 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; 5 g total fat; 55 mg cholesterol; 882 mg sodium. 62 g carbohydrates; 12 g protein;

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