Don’t get me wrong, I love leftovers. There’s nothing better than remembering you have an instantly amazing meal to eat the day after you’ve made something time-consuming. Leftovers always get devoured in my house. But if you have a lot of leftovers, you do run the risk of getting tired of whatever it is you made. So it’s great if you can reinvent your creation, or perhaps in this case, take it to the next level. Yes, that’s right: yesterday’s risotto is today’s risotto cake. And we’re finishing it off with a dollop of tangy remoulade, because that’s how we roll. These fancy little cakes could be served as an appetizer or main course, or in my case breakfast with a hard-boiled egg (I highly recommend this).
These were so good. I am going to do this every time I make risotto. If you taste the remoulade before serving it a top the cakes, you may find that it seems too strong. But as a condiment to the cakes, it is, well, perfect.
Pumpkin Risotto Cakes with Remoulade
- 1 tablespoon butter
- 1 tablespoon olive oil
- chilled leftover pumpkin risotto
With clean hands, form leftover risotto into round patties. Heat butter and oil in large non-stick skillet over medium heat. When butter is melted, add patties and fry until dark golden brown, about 4 minutes. Carefully flip cakes and fry the other side. Remove from heat and serve with remoulade.
- 2 garlic cloves
- 1 egg yolk
- 1/2 teaspoon strong English mustard
- 1/3 cup olive oil
- 1/2 teaspoon anchovy paste
In a mortar and pestle, mash garlic. In medium bowl whisk egg yolk and mustard to combine. Gradually add oil one drop at a time or in a slow steady stream, whisking constantly to emulsify. When oil has been incorporated to form a mayonaise, add garlic and anchovy paste and whisk to combine. Serve drizzled on top of risotto cakes.