Risotto Cakes

Ingredients

• leftover Risotto


• 1 Egg beaten


• 4 tablespoons Olive Oil


• 1 cup Panko breadcrumbs


• 1 cup Italian breadcrumbs

Risotto Cakes

Directions

Mix breadcrumbs together in a shallow dish. Take Risotto out of the refrigerator and let sit for about 20 minutes to come to room temperature. Stir in beaten egg and mix well.

Heat oil in a large skillet on medium high heat.

Take a half a cup of Risotto mixture into your hands and form into a patty. Place the patty into the breadcrumbs and turn to coat evenly.

Place the Risotto patties into the skillet and fry about 3 minutes on each side until golden brown. Remove from skillet to a plate with covered with a paper towel to absorb any oil.