Risotto Cakes with Tomato Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This recipe is a fantastic recipe to use up leftovers from our Butternut Squash Barley Risotto.
Ingredients
- 2 1/4 lb. ripe tomatoes
- 1 clove garlic
- 1 tbsp. balsamic vinegar
- 1 tbsp. olive oil
- .13 tsp. salt
- .13 tsp. Freshly ground black pepper
- 1/4 c. Torn fresh basil leaves
Instructions
- Combine tomatoes, garlic, balsamic vinegar, olive oil, salt, and black pepper in large bowl. Stir in fresh basil leaves.
- Combine reserved risotto, egg, Pecorino Romano cheese, basil, and freshly ground black pepper in another large bowl. Using a 1/3-cup measuring cup, form mixture into 12 3/4-inch-thick patties.
- Heat vegetable oil in 12-inch nonstick skillet, on medium 1 minute. Add half of patties. Cook 8 minutes or until golden brown. Carefully turn over and cook 4 minutes or until golden brown. Repeat with remaining mixture, cooking each side 4 minutes.
- Serve with tomato salad.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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