Green curry risotto cakes with bok choy
( SERVES 6 )
- 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.
- Heat butter and oil in a large frying pan. Cook risotto cakes on both sides until golden.
- 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.