Barley Risotto Cakes with Roasted Broccoli
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Cook Time 30 minutes
Servings
people
Ingredients
  • 1.5 cups cooked risotto *(leftover from Barley Risotto with Eggs & Greens recipe)
  • 1/2 cup panko breadcrumbs
  • 1 eggs
  • 1 tablespoon dried oregano or 1/4 cup fresh oregano
  • 2 tablepoons olive oil
  • 1 head broccoli
  • 1 teaspoon red chili flake
  • 1 lemon
Cook Time 30 minutes
Servings
people
Ingredients
  • 1.5 cups cooked risotto *(leftover from Barley Risotto with Eggs & Greens recipe)
  • 1/2 cup panko breadcrumbs
  • 1 eggs
  • 1 tablespoon dried oregano or 1/4 cup fresh oregano
  • 2 tablepoons olive oil
  • 1 head broccoli
  • 1 teaspoon red chili flake
  • 1 lemon
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Instructions
  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil.
  2. Chop broccoli (stems and all) into bite sized peices and toss with olive oil, salt, pepper, and red chili flake.
  3. Place onto baking sheet and roast for 25 minutes.
  4. Add leftover risotto to a bowl and mix together with egg, panko and oregano. Shape in to patties.
  5. Heat a skillet with some olive oil and cook patties about 4 minutes each side until brown and crispy.
  6. Serve patties with a side of broccoli and a squeeze of lemon.
Recipe Notes

*Barley Risotto recipe

Recipe by Ashley Thomas.