Leftover risotto fritters, with toasted pitta and spinach
Turn leftover pearl barley risotto into tasty fritters for a super-quick evening meal for one.
This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard .
Each serving provides 727 kcal, 27g protein, 88.5g carbohydrate (of which 31.1g sugars), 26.5g fat (of which 8.6g saturates), 12.9g fibre and 2.36g salt.
Method
Take the leftover risotto out the fridge and allow to come to room temperature. Mix with the basil and beaten egg.
Heat the olive oil in a frying pan over a medium heat. Spoon in the mixture, to make 3 fritters.
Fry until golden-brown before carefully flipping and cooking on the other side.
Serve with spinach and toasted pitta and top with whatever sauce you like – hot sauce would be great.
Recipe Tips
The leftover pearl barley risotto comes from a batch-cook dinner earlier in the week. Click here for the recipe.
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