- serves 6 people
- preparation 30 minutes
- cooking 15 minutes
- difficulty Mid level
Ingredients
- 1 kg leftover, cold risotto
- 250 g – 300 g cold Bolognese sauce
- vegetable oil, for frying
- plain flour, for dusting
- 1 bulb fennel
- 3 bunches rocket
- 80 ml (⅓ cup) extra virgin olive oil
- 1 - 2 lemons, juiced
- salt and pepper, to taste
- parmesan cheese, to serve
Instructions
- Line a large tray with baking paper. Using a lightly oiled 11 cm metal ring, place enough of the cold risotto in the ring to form a base. Top with a spoonful of Bolognaise sauce, then cover with more risotto, making sure the meat is encased. Remove the ring and repeat with the remaining risotto and sauce.
- Pour 2 cm oil into a large, heavy–based frying pan and place over medium heat. Dust the rice cakes with flour on both sides, then pan fry in batches until golden on both sides.
- Meanwhile, using a mandolin, shave the fennel into a bowl. Add the rocket, then dress with olive oil, lemon juice and salt and pepper to taste.
- Plate the risotto cakes onto a serving plate, top with salad and shave a little parmesan cheese over the top.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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