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Crispy Risotto Cakes

Crispy Risotto Cakes

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

Recipe by Southern Living June 2008

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Recipe Summary

prep:

10 mins

cook:

8 mins

total:

18 mins

Yield:

Makes 4 servings

Ingredients

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

Directions

Step 1

Shape risotto into 4 round patties (about 3 1/2 inches wide). Dredge in breadcrumbs.

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Step 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.

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