These easy skillet-fried rice cakes are a great way to use up leftover risotto.
Makes 4 servings
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1 cup Japanese breadcrumbs (panko)
2 tablespoons olive oil
Toppings: freshly grated Parmesan cheese, chopped fresh basil, marinara sauce
Prep: 10 Minutes
Cook: 8 Minutes
1. Shape risotto into 4 round patties (about 3 1/2 inches wide). Dredge in breadcrumbs.
2. Cook patties in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until golden brown. Serve warm with desired toppings.