Name: Spring Pea Risotto Cakes
Prep time: 10 min
Cook time: 12 min
Yield: 6
Ingredients: 250g (1 cup) leftover cooked risotto (chilled); 50g (¼ cup) fresh peas, cooked; 80g (2¾ oz) mozzarella, chopped; 180g (2 cups) panko breadcrumbs; Olive oil spray; 1½ tbsp parmesan, grated; 1 tbsp chopped flat-leaf parsley; Salt, to taste

VMG Recipes