Leftover Risotto Cakes

1. 1

   Heat a large skillet pan with the oil or pan spray like I use.

2. 2

   In a bowl, stir the egg well. In another bowl, combine the breadcrumbs and the salt and pepper.

3. 3

   Form round balls from the rice. make a pit in the center of the rice cake and fill it with the shredded cheese. Smooth out the top to keep the cheese inside.

4. 4

   Dip the rice cake into the egg first and then into the breadcrumbs. Lay them into the heated pan and sautee for about 3 minutes and flip. Cook on the other side until golden brown.

5. 5

   Garnish with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.