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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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These easy skillet-fried rice cakes are a great way to use up leftover risotto. Ingredients:
2 cups basic microwave risotto, chilled |
1 cup japanese breadcrumbs (panko) |
2 tablespoons olive oil |
toppings: freshly grated parmesan cheese, chopped fresh basil, marinara sauce |
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. Serve warm with desired toppings.
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