Crispy Risotto Cakes

Ingredients

• 1 cup japanese breadcrumbs panko
• 2 tablespoons olive oil 
• 4 servings toppings: parmesan cheese fresh freshly grated chopped
• 2 cups basic microwave risotto chilled

Equipment

• frying pan

Directions

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.
3. Serve warm with desired toppings.