Green curry risotto cakes with bok choy
( SERVES 6 )

Green curry risotto cakes with bok choy

NZ Woman's Weekly 27/8/2005

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Ingredients

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250 g Cottage cheese garlic & cheese
1 Egg
2 tbsp Fresh coriander
1 tsp Salt & freshly ground pepper
2 cups Panko breadcrumbs
25 g Butter
1 tbsp Oil
2 bunches Bok choy
1 cup Relish

Directions

  1. Place risotto in a bowl (see recipe for green curry risotto). Drain cottage cheese and add to risotto with egg, coriander, salt and pepper. Form quarter-cupfuls of mixture into six patties. Cover patties with panko crumbs.
  2. Heat butter and oil in a large frying pan. Cook risotto cakes on both sides until golden.
  3. Wash bok choy and cook in boiling salted water for two minutes or until just tender. Drain well. Serve bok choy with risotto cakes and fruit relish.

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