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Rice and radicchio patties with a melting centre and Parmesan cream (leftovers recipe)

Published on 30 August 2026

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I like opening the fridge and making dishes with leftovers. I had cooked rice and cooked radicchio left from a previous recipe and decided to make these little patties. Really tasty, with a melting centre and a simple Parmesan cream to serve alongside. The original suggests gluten-free breadcrumbs for those intolerant to gluten, or omitting them.

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Ingredients

INGREDIENTS FOR 4 PATTIES

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Method

Introductory photographs from the original

0 steps completed out of 9

  1. Step 1 of 9

    I put the rice in a bowl.

  2. Step 2 of 9

    I add the red radicchio and mix.

  3. Step 3 of 9

    I add the eggs and season with salt and pepper.

  4. Step 4 of 9

    I add the Parmesan.

  5. Step 5 of 9

    I mix to obtain a soft mixture. I grease steel rings and coat with breadcrumbs; if you do not have rings, shape the patties by hand. I place the rings on discs of baking parchment and half fill with the rice mixture, pressing firmly.

  6. Step 6 of 9

    I slice a mozzarella, dry it well and coat in Parmesan, then place it in the centre of each patty.

  7. Step 7 of 9

    I cover with more rice, sprinkle with a little breadcrumbs and grated cheese, add a drizzle of oil, then transfer to the air fryer or a conventional oven tray lined with parchment and remove the rings.

  8. Step 8 of 9

    I cook at 180°C for about 20 minutes until they have a lovely crust.

  9. Step 9 of 9

    In a small pan I put 5/6 tablespoons of Parmesan, a teaspoon of flour and a knob of butter, then thin with a little milk. I heat for a few minutes until a moderately thick cream forms, adjusting with more or less milk, and spoon it over the patties.

Original source: https://incucinaconlilly.com/2026/08/30/burger-di-riso-e-radicchio-con-cuore-filante-e-crema-al-parmigiano-ricetta-riciclo/

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