This post is really a 'part two' to the previous one; Spinach Risotto with Parmesan Cheese & Nutmeg. These fried risotto cakes, made with the previous evenings leftovers, made a quick lunch the following day with a simple red cabbage salad. Another favourite recipe from the wonderful Copenhagen eatery Grød.
Fried Risotto with Red Cabbage Salad
For the fried risotto cakes:
1 cup of risotto from the day before (cold)
1 tbsp rye flour
¼ bunch of fresh herbs (eg. parsley, thyme, chervil)
30g parmesan cheese, grated
1 clove of garlic
½ tsp salt
4 tbsp of neutral oil (eg. rapeseed or sunflower)
Chop the onion, garlic and herbs roughly. Beat together all the ingredients in a bowl. Heat a pan with oil and use a big tablespoon to shape the risotto into patties. Fry until it becomes golden brown on both sides.
For the red cabbage salad:
½ red cabbage
20g roasted almond
Clean the apple and red cabbage. Remove the stalk from the cabbage and cut into nice strips on a mandolin du chef or with a sharp knife. Chop the apple in fine pieces and mix with the red cabbage, roasted almonds and mustard vinaigrette.
4 tbsp rapeseed oil
1 tbsp apple cider vinegar
½ tsp salt
1 tsp honey
1 tbsp coarse mustard
Blend the ingredients to a homogeneous paste with a food processor or hand blender.
Serve the fried risotto and salad on plates, with some bread if you’re feeling ravenous.