Making a little extra rice at the start of the week gives you fodder for quick meals later in the week. If you’ve got extra rice, risotto, or even takeover or leftover fried rice, you can create a filling meal with just a few ingredients from your pantry.
Image from naotakem.
You can whip these fish cakes up for a simple appetizer or as a complete, compact meal. Chef Anthony Russo explains:
I make fish cakes with risotto rice. I’ll take leftover salmon and cooked short-grain rice, season it with salt and pepper, add Parmesan cheese, and some eggs, mix it, form it into small patties, and fry it up on both sides. It’s sorta like a crab cake, but the rice is the star. The cakes taste really good at room temperature, so it’s a great takeaway snack. You could do it with shrimp — any seafood goes really well with it — or you could use vegetables like zucchini or squash instead of fish. You just need the Parmesan and eggs to bind it all together.
Although Chef Russo specifically uses risotto rice, any kind you have on hand will work. If you don’t have fresh leftover fish, canned salmon or tuna will do as long as you season it well. Hit the link below to check out some other ways to use leftover rice.
Hey Chef, What Else Can I Do with Risotto Rice? [Serious Eats]
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