- 1-1/3 cups cold leftover risotto
- 1 cup dry breadcrumbs or panko
- ¾ cup vegetable or olive oil
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...