Combine Risotto, shrimp, Prosciutto, sage and cheese; season to taste with salt and pepper. Form mixture into 8 equal cakes, no thicker then 3/4 inch. Place flour, eggs and bread crumbs into three shallow bowls. Season flour and bread crumbs with salt and pepper. Dredge each cake in flour, dip in egg wash, and then dredge in bread crumbs, patting to make crumbs adhere. Shake off any excess. Heat oil in a large nonstick skillet, add cakes and cook until golden. Turn and continue to cook until golden. Serve drizzled with pesto sauce. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW# EE075 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 09:27:24 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1438g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 880 (16%)|
|Amt Per Serving||% DV|
|Total Fat 97.8g||130 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 32.1g|
|Polyunsanturated Fat 37.3g|
|Cholesterol 12.6mg||4 %|
|Sodium 22321.4mg||770 %|
|Potassium 3071.1mg||81 %|
|Total Carbohydrate 977.4g||287 %|
|Dietary Fiber 65.8g||263 %|
|Sugars, other 911.6g|
|Protein 193.5g||276 %|
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Calories per serving: 5613
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