Leftover risotto fritters, with toasted pitta and spinach
Turn leftover pearl barley risotto into tasty fritters for a super-quick evening meal for one. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 727 kcal, 27g protein, 88.5g carbohydrate (of which 31.1g sugars), 26.5g fat (of which 8.6g saturates), 12.9g fibre and 2.36g salt.
Ingredients
- Egg1 ცალი
- Olive Oil1 ჩაის-კოვზი
- pitta breads1 ცალი
- hot sauce1 სუფრის-კოვზი
Instructions
4 steps- 1
Take the leftover risotto out the fridge and allow to come to room temperature. Mix with the basil and beaten egg.
- 2
Heat the olive oil in a frying pan over a medium heat. Spoon in the mixture, to make 3 fritters.
- 3
Fry until golden-brown before carefully flipping and cooking on the other side.
- 4
Serve with spinach and toasted pitta and top with whatever sauce you like - hot sauce would be great.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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