A great way to use leftover risotto.

Take a small bowl and beat one egg lightly. Set aside. Cover a small plate with breadcrumbs (I like to use Panko – a crisp Japanese variety). Set aside.

Take 1-2 cups chilled left-over risotto (I like to use a vegetable risotto, but most should work) and form into small (golf ball-sized) patties). It helps if your first wet your hands.  

Dip first into the beaten egg and then cover on all sides with the breadcrumbs.

Place a pan a medium-high heat and cover with a thin film of rapeseed oil. Fry the the patties on all sides till golden.

Makes 8-10 patties