Risotto Cakes

Ingredients

• 0.5 cup bread crumbs fresh
• 0.3 cup canola oil 
• 2 large eggs 
• 0.5 cup regular corn frozen thawed
• 12 servings kosher salt and pepper black freshly ground
• 0.3 cup parmesan grated
• 3 cups risotto from roasted garlic and mushroom risotto recipe leftover

Equipment

• bowl
• frying pan
• baking sheet
• paper towels

Directions

1. Watch how to make this recipe.
2. In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste.
3. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
4. Heat the oil in a large nonstick skillet over medium heat.
5. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side.
6. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil.
7. Transfer to a serving tray and serve hot.