Mozzarella Risotto Cakes With Marinara Sauce Recipe
Servings: 1
Ingredients
- 1 pkt (5.5 ounces) Risotto with Rosemary
- Â Â & Potatoes, cooked and cooled
- 1 c. (4 ounces) shredded mozzarella cheese
- 2 Tbsp. grated Romano cheese
- 2 Tbsp. minced chives
- 1/4 tsp grnd black pepper
- 1/2 c. plain, dry breadcrumbs
- 1/4 c. extra virgin olive oil, divided
- 1 ct (15 ounces) Refrigerated Marinara Sauce, warmed
Directions
- COMBINE risotto, mozzarella cheese, Romano cheese, chives and pepper in large bowl. Press mix firmly into twelve 2 inch-round patties; coat with breadcrumbs.
- HEAT 2 Tbsp. extra virgin olive oil in large, nonstick skillet over medium-high heat. Add in six risotto cakes; cook on each side for about 30 to 60 seconds or possibly till golden. Drain on paper towels. Repeat with remaining oil and risotto cakes. Serve with marinara sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 290g | |
| Calories 1260 | |
| Calories from Fat 785 | 62% |
| Total Fat 88.46g | 111% |
| Saturated Fat 25.7g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 1522mg | 63% |
| Potassium 327mg | 9% |
| Total Carbs 69.17g | 18% |
| Dietary Fiber 4.1g | 14% |
| Sugars 16.2g | 11% |
| Protein 47.22g | 76% |
