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These little cakes are irresistible! We use our favorite carrot risotto recipe with marscapone cheese. Crisp them up in a hot skillet, or toss them in some panko at home for an extra layer of crispiness!
Ingredients
rice, carrots, marscapone, jack cheese, parmesan cheese, butter, non GMO canola oil, shallots, eggs, white wine, parsley, sugar, salt, panko
Serving size
Three 3 oz carrot cakes & 1/4 cup panko
Eat within
4 days
Heating instructions
Toss the thawed cakes with panko if desired. Heat 1 Tbs. oil over medium heat. Pan fry cakes for 4-5 minutes/side until hot & crispy
