Easy Risotto Cakes
¼ cup frying olive oil
2 cups leftover risotto
1 egg, beaten
¼ cup flour
¼ cup unseasoned bread crumbs
Heat oil in a medium frying pan over medium heat. While oil is heating up, set up a breading station with three shallow plates with flour in one, the beaten egg in another, and the bread crumbs in the third.
Divide risotto into 4 separate but equal portions. Form each portion into a round shape and dip first in the flour, then dip in the egg, then dip last in the bread crumbs. Place each cake in the hot oil and shallow fry for about 4-5 minutes on each side, or until browned and crispy.
Serve hot as a main or side dish, anytime of the day for breakfast, lunch, or dinner!