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Archive of BBC Food Recipes

'Risotto' cakes with roasted tomatoes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the risotto cakes, put the ready-cooked rice into a bowl along with the remaining risotto ingredients, except for the oil, and stir well.

  3. With wet hands, roll walnut-sized pieces of the risotto mixture into balls.

  4. Heat the oil in a frying pan over a medium heat, and fry the risotto balls for 4-5 minutes, or until golden-brown on all sides.

  5. For the roasted tomatoes, heat the oil in a separate, ovenproof frying pan over a medium heat and add the tomato halves, cut side down. Fry for 1-2 minutes, then transfer to the oven and roast for 7-8 minutes.

  6. For the garnish, heat the olive oil in a frying pan over a medium heat and fry the sage leaves for 1-2 minutes, or until crisp.

  7. To serve, place the risotto cakes onto a serving plate with the roasted tomato halves. Sprinkle the fried sage leaves over the top to garnish.

Ingredients

For the 'risotto' cakes

  • 1 pack ready-cooked rice
  • 1 free-range egg, beaten
  • 75ml/2½fl oz double cream
  • 1 tsp cornflour
  • 1 tbsp plain flour
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh sage
  • 2 tbsp olive oil

For the roasted tomatoes

  • 2 tbsp olive oil
  • 2 vine tomatoes, halved

To serve

  • 1 tbsp olive oil
  • 6 fresh sage leaves

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'Risotto' cakes with roasted tomatoes

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