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  • Mozzarella Risotto Cakes With Marinara Sauce

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    Mozzarella Risotto Cakes With Marinara Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 pkt (5.5 ounces) Risotto with Rosemary
    •     & 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

    1. COMBINE risotto, mozzarella cheese, Romano cheese, chives and pepper in large bowl. Press mix firmly into twelve 2 inch-round patties; coat with breadcrumbs.
    2. 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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