Monday, August 11, 2008

Ingredients for 2-4 servings

1 cup dry breadcrumbs or panko
1-1/3 cups cold leftover risotto
3/4 cup vegetable or olive oil

Directions

Put the breadcrumbs or panko in a wide, shallow bowl or plate. Scoop up about 1/3 cup of risotto at a time and shape into four patties, each about 3/4 inch thick and 3 inches wide. Coat the cakes in the breadcrumbs, pressing to help the crumbs adhere -- it's all right if the cake isn't completely covered in crumbs.
Heat the oil in a 10-inch straight-sided sauté pan over medium heat. Fry the cakes until golden brown on both sides, about 3 minutes per side (if necessary, adjust the heat to keep the oil at the right temperature). Transfer with a slotted spatula to paper towels to drain for a few minutes before serving.
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