The Batch Lady panko risotto cakes recipe with rocket salad – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Batch Lady panko risotto cakes By You Magazine - February 23, 2020 If you’re already making the mushroom risotto, you can double up to make these panko cakes too. Danielle Wood MAKES 16 CAKES, SERVING 8 PEOPLE PREP 15 MINUTES, PLUS COOLING COOK 20 MINUTES, PLUS MAKING THE RISOTTO 4 x 240ml servings Oven-baked Mushroom Risotto 70g plain flour 3 eggs, beaten 110g panko breadcrumbs 4 tbsp olive oil salt and freshly ground pepper rocket salad, to serve 1. Make the Mushroom Risotto, then pour on to a clean baking sheet and set aside to cool. For speed, this can be done in the fridge. 2. While the risotto is cooling, set up your breading station by placing three bowls next to each other on the counter. Put the flour in the first one, the beaten eggs in the second and the breadcrumbs in the third. Season the flour with a generous grinding of salt and pepper and mix to combine. Lay a large sheet of greaseproof paper on the side next to the bowls. 3. Once the risotto has cooled to room temperature, use an ice-cream scoop to roll 16 balls of the mixture. Set these next to each other on the sheet of greaseproof paper. 4. Using your hands, pick up a scoop of the risotto mixture and flatten it gently to form a thick patty. Working as neatly as possible, dip it first in the flour to coat, then in the egg and, finally, in the breadcrumbs. Set it back onthe greaseproof paper and continue the process until you have four coated Risotto Cakes. 5. Heat the olive oil in a frying pan over a medium heat, then add the Risotto Cakes and cook for 4 minutes on each side until light golden and crisp. While the cakes are cooking, continue coating the remaining balls of risotto mixture. Continue in this way until all of the Risotto Cakes are coated and cooked. TO SERVE The Risotto Cakes are now ready to eat. I like to serve two per portion with a lightly dressed rocket salad on the side. TO FREEZE Set aside to cool to room temperature, then transfer to a labelled freezer bag and freeze flat for up to three months. TO COOK FROM FROZEN These can be defrosted in the fridge or cooked from frozen. If defrosted, simply lay them on a baking sheet and transfer to an oven preheated to 180C/160C fan/gas 4 for 15 minutes. If cooking from frozen, increase the cooking time to 30 minutes. Want more Batch Lady recipes Buy the time-saving book with a 20 per cent discount The Batch Lady: Shop Once. Cook Once. Eat Well All Week by Suzanne Mulholland will be published by HQ on 5 March, price £20. To order a copy for £16 with free p&p until 5 April go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved