Learn how to make leftover risotto cakes using this easy recipe. These risotto cakes are stuffed with cheese and pan-fried for a quick appetizer or side dish using repurposed leftovers.
Course Side Dish
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Servings 4risotto cakes
1"cube mozzarella cheese,cut into 4 cubes (optional)
Add Italian and panko breadcrumbs to a shallow bowl and stir together.
Beat the egg in a separate shallow bowl.
Form the risotto into four equal 1/4-cup patties. Place a 1/2" cube of cheese into the center of each one, and then work the risotto over it to enclose it in the middle.
Heat olive oil in a skillet set over medium heat. Place risotto cakes in the skillet and let cook for 2-3 minutes, or until the bottoms reach a golden-brown color. Flip and repeat for the other side. Serve while warm.
I suggest serving these leftover risotto cakes alongside warmed marinara sauce if you would like, but it's not necessary. They're delicious on their own, too.