Risotto Patties

Since taking up Roller Derby, and having training to go to at least 2 times a week, I am having to be creative and come up with more recipes I can take with me and eat on the go.

For this week I was looking at what I had on hand and spotted the 1 cup of risotto rice leftover in my jar and thought hmmmm I wonder if I can make some kind of patties with it. I wasn’t sure if they would hold together well but they did and the best thing of all is that they are yummy eaten warm or cold.

You can eat these as they are or serve with a salad, they would also work well as a meatless/vegetarian burger.

DSC_0521

Slimming Eats Recipes

Extra Easy – 1 HEa for 4 patties

Green – 1 HEa for 4 patties

Risotto Patties
Print
Author:
makes 8 patties
Ingredients
  • 1 zucchini (courgette), grated and drained of excess liquid
  • 2 carrots, grated
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • pinch of black pepper and sea salt
  • 1 cup (240ml) of uncooked arborio rice
  • 1 tsp of fire roasted tomato flakes (if you cant get this use red pepper flakes or similar)
  • 1 tsp of paprika
  • 1 heaped tablespoon of tomato paste
  • 3 cups of chicken stock
  • 56g of parmesan (2 HEa's)
  • low calorie spray
Instructions
  1. Spray a deep frying pan over a medium heat with low calorie spray, add the onion and garlic and fry to soften.
  2. Add the carrot and zucchini and fry for a further 2 mins.
  3. Place the stock in a saucepan over a low heat to keep warm.
  4. Stir in the vegetables in the frying pan, the Arborio rice, fire roasted tomato flakes, paprika, a pinch of salt and black pepper and the tomato paste and stir to evenly coat.
  5. Start adding your stock a ladle at a time, stirring constantly, once that stock is almost absorbed, add some more and repeat until rice is cooked (it should still have a slight bite to it), you also do not want the risotto to be too liquidy.
  6. Transfer to a bowl and allow to cool slightly.
  7. Preheat oven to 200c or 400f
  8. Line a tray with baking parchment.
  9. Then stir in the parmesan to the risotto mix and form into 8 equal size patties (I used a round large cookie cutter, to form them, by placing it on the tray and spoonin some of the mixture into it and then flatten it down with back of a spoon)
  10. Then bake in the oven till lightly golden and slightly firm for approx. 20-30 mins, flipping over half way.
  11. Enjoy!!

 

DSC_0516

The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information (using calorie count recipe analysis)

Approx. NUTRITIONAL INFORMATION

per pattie

Calories

150

Fat

1.9g

Saturated Fat

1.1g

Total Carbohydrate

28.3g

Dietary Fibre

1.2g

Sugars

2.3g

Protein

             5.4g

DSC_0548

Related Posts Plugin for WordPress, Blogger...
Print Friendly