RISOTTO CAKES
1 1/2 c Leftover risotto; About
3 Cloves ail; chopped
2 tb Rice vinegar
1 ts Dark sesame oil
Salt and black pepper to
-taste
1 tb Oil

For the savor, place crabmeat, cuke, red onion, ail, and
gingerroot into a medium-size roll. Mix. Set parenthesis. In a small bowlful,
combine lemon succus, lime succus, vinegar, 2 tablespoons vegetable
oil, and sesame oil, and mix good. Season with sesame sow, soy
sauce, and chile flakes. Toss with crab assortment. Chill in
refrigerator for leastwise 30 transactions.

For the risotto cakes, place risotto in a large trough. Add ail,
vinegar, and sesame oil, and mix good. Season with salt and peppercorn.
Using approximately 1/4 cup for each bar, form mixture into 8 cakes. Heat
oil in a large pan until very hot. Cook each cake until golden brownish,
2 to 3 minutes on each face. Spot 2 cakes on each of 4 plates, and
top with crab sapidity. Serve tender.

Serves 4