RISOTTO CAKES

  • Leftover risotto (1 1/2 cups at least)
  • 1 egg, beaten
  • 3 Tablespoons to 1/2 cup mozzarella cheese (depending on amount of rice you have)
  • Sprinkle of Parmesan cheese (amount to your taste)
  • Freshly ground black pepper
  • 1 Tablespoon white wine
  • 1/4 cup breadcrumbs
  • Zest and juice of one lemon

Take leftover rice and put into a small mixing bowl.  Add beaten egg, cheese, lemon zest, wine and pepper.  Form into balls, then make little cake/patties.  In a skillet over medium high heat, lightly add cooking spray.  Sprinkle breadcrumbs on the bottom of each cake then add to the skillet.  Before flipping, sprinkle bread crumbs on top, then flip.  Cook for about 3 minutes on each side, or until lightly browned.  Squeeze fresh lemon juice on risotto cake and serve.