Quick & Easy
Leftover risotto fritters with toasted pitta and spinach
Turn leftover pearl barley risotto into tasty fritters for a super-quick evening meal for one.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 1 portion leftover risotto (see recipe tips)
- few basil leaves, roughly torn
- 1 egg, beaten
- 1 tsp olive oil
- 1 pitta bread, toasted
- small handful spinach
- hot sauce, to serve (optional)
Directions
- 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.
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