Risotto Cakes
Ingredients
- 2 cups cooked and chilled Risotto (best if left overnight)
- 1 cup panko flakes
Instructions
- Spread the panko in a shallow dish.
- Heat about 2 tablespoons of olive oil on med-high heat.
- Form patties out of the risotto and coat in the panko crumbs.
- Place the patties in the oil and cook for about 3 minutes on each side until the risotto cakes are crisp and golden.
- Drain on paper towel and serve hot.