These easy skillet-fried rice cakes are a great way to use up leftover risotto.
Makes 4 servings
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.