Use up left­overs

Red risotto cakes with ba­con

Easy Cook - - EVERYDAY BUDGET -

Chill the risotto overnight, then shape hand­fuls into burger shapes. Dip into sea­soned ƃQWT, then beaten egg and

bread­crumbs to coat. Fry in a lit­tle oil in a non-stick pan for 4 mins each side, then serve with crispy ba­con and salad.

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