I love these vegan risotto cakes because they are super simple and great protein with some veggies or a salad. Whenever I make risotto, which is almost weekly in the winter, I make a little too much so that I can make a batch of these delicious risotto cakes the next day. They are absolutely delicious and are a tasty and quick lunch or dinner. You can make them with any kind of risotto but my favorite a butternut squash and mushroom risotto. The tempeh gives these cakes a wonderful flavor and protein.
Ingredients
- About 1 1/2 cups cold risotto
- 3/4 cup grated tempeh
- 1 cup breadcrumbs (I made my own from gluten-free bread)
- 4tbsp of either canola expeller-pressed oil or virgin coconut oil
Directions
- Pour the breadcrumbs onto a large plate and season with salt and pepper.
- Shape the cold risotto into about 6 small patties.
- Press the cakes into the crumbs, making sure they are well-coated on both sides.
- Place them in the fridge for at least 1 hour.
- Heat the oil over a high heat until it sizzling. Carefully drop in the cakes and fry on each side for about 3 minutes, or until well-browned and crispy.
- Set them on a recycled paper towel, and keep warm in the oven until you plan to eat them.
- They are delicious served with steamed green beans and/or a crunchy green salad.
- Enjoy!
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