Sweetcorn Risotto Cakes

1. 1

   Place the 2 tbsp olive oil in a pan and fry the onion and garlic until soft.

2. 2

   Add the rice and mix well, add the stock a little at a time and stirring until all the stock has been used.

3. 3

   Add the sweetcorn and cheese and mix well.

4. 4

   Refrigerate mix until cold and mold into patties, dusting each with flour.

5. 5

   Shallow fry the cakes in the extra olive oil until brown on both sides (about 4 mins).

No additional tips available.