Risotto croquettes with Santo Amaro Sardines in Olive Oil and Red Piri Piri Pepper



Make medium risotto balls with the cold leftover risotto. Store in ziploc bags and freeze if you want.
(These balls can last in the freezer for up to 20 days.)

At the time of preparation, remove the balls from the freezer and leave them at room temperature for 30 minutes.

Beat 2 eggs in a bowl, add the wheat flour and the panko.

Add dried oregano, garlic powder, salt and pepper to the flour and mix and roll the risotto balls into the wheat flour, then through the egg and finally pass them through the panko. Remove the excess flour or bread.


Fry the balls until golden brown.

Serve accompanied by the sardines, you can decorate with fresh basil leaves.