Walnut crusted risotto burger

Walnut crusted risotto burger

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Recipe

To Serve

  • Finely chopped toasted walnuts
    ¼ cup
  • Coarse breadcrumbs
    ¼ cup
  • Plain flour
    ¼ cup
  • Gorgonzola cut into 4 cubes
    200 g
  • Salt & Pepper
  • Egg, well beaten
    1
  • Leftover risotto
    2 cups
  • Olive oil
  • Baking tray
  • Plates

Method

1

Preheat the oven to 200ºC. Grease a baking sheet.

2

Combine the breadcrumbs and walnuts on a plate. Place the flour on another plate and mix in the pinch of salt and pepper

3

Pour the beaten egg into another plate.

4

Shape a handful of the cold risotto into a patty. Using your finger, make a hole into the patty and insert a cube of cheese. Mould the patty around the cheese.

5

Roll each patty in the flour, then dip in the egg and finally cover in the walnut/breadcrumb mix.

6

Transfer to the baking sheet and do the same for the remaining risotto.

7

Bake for 20 to 30 minutes, flipping after 12 minutes, until golden brown and crisp.

8

Serve with salad.

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