FRIED RISOTTO WITH RED CABBAGE SALAD

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
1 egg
¼ bunch of fresh herbs (eg. parsley, thyme, chervil)
30g parmesan cheese, grated
½ onion
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
1 apple
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.

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.

To serve:
Serve the fried risotto and salad on plates, with some bread if you’re feeling ravenous.

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