Pumpkin Risotto Cakes Recipe

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Pumpkin Risotto Cakes
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Ingredients
3
Count
Nutrition
21
Calories
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Ingredients:

Directions:

  1. Divide Brown Rice Risotto with Pumpkin into 18 equal portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 9 patties; cook 3 minutes. Carefully turn patties; cook 3 minutes on each side or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil and patties. Garnish with basil, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 20.63 Kcal (86 kJ)
Calories from fat 21 Kcal
% Daily Value*
Total Fat 2.33g 4%
Amount Per 100 g
Calories 884 Kcal (3701 kJ)
Calories from fat 900 Kcal
% Daily Value*
Total Fat 100g 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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