Second Time Around Risotto Cakes (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dishes, Side | 1 | Servings | |
INGREDIENTS
| 1 | Egg, lightly beaten | |
| 1/2 | c | Fresh bread crumbs |
| 1/2-3/4c | ||
| 2 | T | Prosciutto cut into slivers |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | T | Butter |
INSTRUCTIONS
Mix the risotto, egg, half of the bread crumbs, and Prosciutto; season with salt and pepper. Form the mixture into small 3-inch cakes. Coat both sides of the cakes with the remaining bread crumbs. Saute the cakes in butter for about 3 minutes a side; serve as a main course, with salad. Yield: 2 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #348 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6733 From: 4paws@netrax.net (Shermeyer-Gail) Date: Fri, 20 Dec 1996 17:35:17 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 490
Calories From Fat: 271
Total Fat: 30.7g
Cholesterol: 247.1mg
Sodium: 760.2mg
Potassium: 192.3mg
Carbohydrates: 39.8g
Fiber: 2.6g
Sugar: 3.6g
Protein: 13.8g