Whenever I make risotto, which is almost weekly in the winter, I make a little too much so that I can make a batch of these delicious Risotto cakes the next day. You can make them with any kind of risotto. I made a butternut squash and mushroom risotto. The tempeh gives these cakes a wonderful flavor.
You will need:
About 1 1/2 cups cold risotto
3/4 cup grated tempeh
1 cup breadcrumbs (I made my own from gluten-free bread)
4tbsp of either canola expeller-pressed oil or virgin coconut oil
Pour the breadcrumbs onto a large plate and season with salt and pepper.
Shape the cold risotto into about 6 small patties.
Press the cakes into the crumbs, making sure they are well-coated on both sides.
Place them in the fridge for at least 1 hour.
Heat the oil over a high heat until it sizzling. Carefully drop in the cakes and fry on each side for about 3 minutes, or until well-browned and crispy.
Set them on a recycled paper towel, and keep warm in the oven until you plan to eat them.
They are delicious served with steamed green beans and/or a crunchy green salad.