Crispy Caprese Cakes
30m prep 25m cook 55m ready
Crispy risotto cakes topped with roasted tomatoes and fresh mozzarella, served with a green salad. A vegetarian twist on caprese flavors.
Ingredients
- 1 pint grape tomatoes halved
- 1 clove garlic pressed
- 3 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 large eggs
- 1 tbsp water
- 1 1/2 cup panko
- 3 cup cooled Wild Mushroom Risotto
- 4 oz fresh mozzarella torn into bite-size pieces
- Green salad
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 229 mg
- Iron: 1.46 mg
- Magnesium: 19.5 mg
- Phosphorus: 228 mg
- Potassium: 216 mg
- Zinc: 1.72 mg
Let's Cook
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Step 1.
Preheat oven to 300°F. On a parchment-lined rimmed baking sheet, toss halved grape tomatoes and pressed garlic with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Roast until tomatoes begin to break down, 20 to 30 minutes.
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Step 2.
While tomatoes roast, in a medium bowl, whisk together 3 large eggs and 1 tablespoon water. Place 1½ cups panko in a shallow bowl. Using a large cookie scoop or your hands, form 3 cups cooled risotto into 8 balls. With damp hands, gently shape each ball into a 2-inch cake.
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Step 3.
Dip each risotto cake into the egg mixture, letting excess drip off, then coat in panko, pressing gently to adhere.
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Step 4.
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Place half the coated cakes in the skillet and cook until golden brown, about 4 minutes. Using a thin spatula, gently flip and cook until golden brown on the other side, 3 to 4 minutes more. Transfer to plates. Repeat with remaining cakes, adding more oil if needed.
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Step 5.
Toss the roasted tomatoes with bite-size pieces of fresh mozzarella. Serve over the rice cakes, with green salad if desired.
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