Crispy Risotto Cakes

These easy skillet-fried rice cakes are a great way to use up leftover risotto.


Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 8 Minutes


1 cup Japanese breadcrumbs (panko)
2 tablespoons olive oil
Toppings: freshly grated Parmesan cheese, chopped fresh basil, marinara sauce


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.