Pan-Fried Risotto Cakes

By ebdonahue

Perfect recipe for left over risotto -- you might start doubling the recipe just so you can have it pan fried the next night!

Ingredients

• 1 tablespoon canola oil
• 3 cups shrimp risotto, or any leftover risotto
• 1 egg, lightly beaten
• 1 cup panko crumbs

Details

Servings 3
Preparation time 5mins
Cooking time 10mins
Adapted from jessicaerinjarrell.blogspot.com

Preparation

Step 1

Pour enough oil into a large skillet to cover the bottom of the pan. Heat over medium heat.

Form 1/2 cup of risotto into a patty. Dip into egg wash, then dredge into panko. Completely coat risotto in panko, shaking off any excess. Repeat with remaining risotto.

Place risotto patty into hot oil. Cook 3 minutes or until golden brown, then turn over. Cook 3 minutes, then remove to a cooling rack to let risotto cake cool 1-2 minutes. Serve immediately.