The kids love risotto pancakes
First beat one of the two eggs through the risotto. Smooth the risotto over and leave it in the fridge for a quarter of an hour to harden. Then divide the risotto into equally sized balls and turn them into flat pancakes with your hands.
Take a deep plate and beat the second egg in this with a spoonful of water. Sprinkle a layer of breadcrumbs in another plate. Heat the oil in a non-stick frying pan. First dip the pancakes in the plate of beaten egg and then the plate of breadcrumbs. Make sure the pancakes are covered all over and press them together a little more. Fry the pancakes two at a time on both sides, in a pan of oil over a medium heat, until they are golden brown. Turn them very carefully with two wooden spatulas.
YOU WILL NEED:
– leftover risotto
– 2 eggs
– 2 tbsp finely chopped green herbs
– Japanese breadcrumbs
– a dash of sunflower oil