Tex-Mex Risotto Cakes With Yogurt-Cilantro Sauce
Recipe from Family Circle

Let these cheesy black bean and rice cakes star in a vegetarian dinner.


Tex-Mex Risotto Cakes With Yogurt-Cilantro Sauce


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Servings: Makes 6 servings.
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Ingredients
 
savings in
 
  •     Risotto Cakes:On Sale
  • 4  cups  cooked warm Basic Risotto (see recipe)On Sale
  • 1  can  (15.5 ounces) black beans, drained and rinsedOn Sale
  • 1/2  cup  fresh cilantro, choppedOn Sale
  • 1/2  cup  chopped scallions (about 4 scallions)On Sale
  • 1/2  teaspoon  ground cuminOn Sale
  • 1/4  teaspoon  cayenneOn Sale
  • 1/2  cup  grated taco cheese blendOn Sale
  •     Yogurt-Cilantro Sauce:On Sale
  • 1  cup  plain low-fat yogurtOn Sale
  • 2  tablespoons  fresh cilantro, choppedOn Sale
  • 1  teaspoon  grated lime rindOn Sale
  • 1  tablespoon  fresh lime juiceOn Sale
  • 1  clove  garlic, choppedOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/8  teaspoon  black pepperOn Sale

Directions
1.
Risotto Cakes: While cooked risotto is still warm, in large bowl, combine risotto, beans, cilantro, scallions, cumin, cayenne and cheese blend.
2.
Coat 13 x 9 x 2-inch glass baking dish with cooking spray. Spread risotto mixture in even layer, about 1 inch thick, over bottom of dish. Cover with plastic wrap; refrigerate overnight or up to 2 days.
3.
Yogurt-Cilantro Sauce: In a medium-size bowl, stir together yogurt, cilantro, lime rind and juice, garlic, salt and pepper. Cover and refrigerate 30 minutes.
4.
Heat oven to 450 degrees F. Coat two 15 x 11-inch baking pans with nonstick cooking spray.
5.
Remove risotto from refrigerator. Using 2-1/2-inch biscuit cutter, cut out 15 "cakes." Mold scraps to form 3 additional cakes. Place 9 cakes on each prepared pan.
6.
Bake the risotto cakes in 450 degree F oven for 20 minutes or until slightly browned and crispy. Serve risotto cakes with roasted carrots, warm flour tortillas and Yogurt-Cilantro Sauce on the side. Makes 6 servings.

Nutrition information
Calories 340, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 1241 mg, Carbohydrate 51 g, Fiber 5 g, Protein 11 g. Percent Daily Values are based on a 2,000 calorie diet
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