Sweetcorn Risotto Cakes - cooking recipe

Ingredients

2 tablespoons olive oil
6 spring onions, sliced
2 garlic cloves, crushed
400 g risotto rice
1 liter vegetable stock
120 g sweetcorn, defrosted
2 tablespoons parmesan cheese
2 tablespoons plain flour
2 tablespoons olive oil, for frying

Preparation

Place the 2 tbsp olive oil in a pan and fry the onion and garlic until soft.
Add the rice and mix well, add the stock a little at a time and stirring until all the stock has been used.
Add the sweetcorn and cheese and mix well.
Refrigerate mix until cold and mold into patties, dusting each with flour.
Shallow fry the cakes in the extra olive oil until brown on both sides (about 4 mins).