Risotto Cakes with Roasted Tomatoes

Crispy fried rice cakes made with herbs and cream, served alongside oven-roasted vine tomatoes and crisp fried sage leaves.

Vegetarian Quick Rice Pan-Fried Italian-Style

Estimated Nutrition

Calories

1395.2

kcal / serving

1395.2 kcal total

Carbs

65.1g

per serving

65.1 g total

Fat

118.4g

per serving

118.4 g total

Protein

18.5g

per serving

18.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Cornflour

Dairy

piece

Egg

Free-range, beaten

Double Cream

GrainsCereals

250

Rice

Ready-cooked

tbsp

Plain Flour

NutsSeeds

tbsp

Chive

Fresh, chopped

tbsp

Sage

Fresh, chopped

piece

Sage

Fresh leaves

OilsFats

Olive Oil

For frying cakes

Olive Oil

For roasting tomatoes

Olive Oil

For garnish

Vegetables

piece

Vine Tomato

Halved

Method

Combine the ready-cooked rice, egg, cream, flours, and herbs in a bowl and stir well.

Fry the whole sage leaves in olive oil until crisp.

Transfer the tomato pan to the oven and roast for 8 minutes.

Preheat the oven to 180°C.

Fry tomato halves cut side down in an ovenproof pan for 2 minutes.

Fry the rice balls in olive oil over medium heat for 5 minutes until golden-brown.

Roll the mixture into walnut-sized balls with wet hands.

Serve the risotto cakes with roasted tomatoes and garnish with fried sage.