Description
Turn leftover risotto into crispy, golden-brown air fryer risotto cakes. A quick and easy way to repurpose your meal.
Ingredients
- 2 cups leftover risotto
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Mix leftover risotto with Parmesan cheese and beaten egg.
- Shape the mixture into small patties.
- Coat each patty with breadcrumbs.
- Preheat air fryer to 375°F (190°C).
- Lightly brush patties with olive oil.
- Air fry for 8-10 minutes, flipping halfway, until golden and crispy.
- Serve warm.
Notes
- Use cold risotto for easier handling.
- Add herbs or spices for extra flavor.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Italian