Try this Broccoli, broad bean and feta risotto cakes recipe, or contribute your own.
Suggest a better descriptionMelt butter gently fry onion for 10 mins, until soft, stir in rice and cook for 1 min, gradually add stock stirring after each addition adding more when absorbed continue until rice is cooked, when rice is nearly done add broccoli empty into a bowl. Line a tray with parchment stir1 tbsp water, beans,toms, feta and mint into risotto season and shape into 12 cakes, cover and chill.
To serve heat oil and fry cakes , serve with salad.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 315 | ||
Calories from Fat: 69 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 20.1mg | 6 % | |
Sodium 171.6mg | 6 % | |
Potassium 127.1mg | 3 % | |
Total Carbohydrate 53.4g | 16 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 52.5g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
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