Recipe - Risotto Cakes

1 cup Leftover Risotto
One half cup Finelychopped cooked shrimp
2 tablespoon Chopped prosciutto
1 teaspoon Chopped sage
2 tablespoon Diced Mozzarella
Salt and pepper
1 cup Flour
1 One half cup Bread crumbs
4 Eggs,; lightly beaten
3 tablespoon Oil
2 tablespoon Pesto thinned with 2 tbsp
olive oil,; for serving

Combine Risotto, shrimp, Prosciutto, sage and cheese; season to taste with
salt and pepper. Form mixture into 8 equal cakes, no thicker then Three fourths inch.
Place flour, eggs and bread crumbs into three shallow bowls. Season flour
and bread crumbs with salt and pepper. Dredge each cake in flour, dip in
egg wash, and then dredge in bread crumbs, patting to make crumbs adhere.
Shake off any excess. Heat oil in a large nonstick skillet, add cakes and
cook until golden. Turn and continue to cook until golden. Serve drizzled
with pesto sauce.

Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW# EE075

Posted to MCRecipe Digest V1 #305

Date: Sat, 16 Nov 1996 09:27:24 0500

From: Meg Antczak meginny@frontiernet.net