Risotto Cakes

1. 1

   In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste.

2. 2

   Mix to combine well.

3. 3

   Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.

4. 4

   Heat the oil in a large nonstick skillet over medium heat.

5. 5

   Add the patties and cook until they are golden brown, about 3 to 4 minutes per side.

6. 6

   Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil.

7. 7

   Transfer to a serving tray and serve hot.

No additional tips available.