Ingredients
2 cups Risotto
¼ cup Parmesan Cheese
1 cup Panko Breadcrumbs
¼ teaspoon each dried Oregano, Thyme, and Basil
2 Eggs, beaten to blend
1 tablespoon Olive Oil
1 tablespoon Butter
Preparation
In a medium bowl, stir the risotto and Parmesan cheese to blend. In a separate bowl, combine breadcrumbs, oregano, thyme, and basil. Finally, in yet another bowl beat the two eggs.
Quick Tip: To save dishes, the breadcrumb mixture can be done in a paper bowl or on a paper plate.
Using your hands, form the risotto into medium-sized balls. With one hand, roll them in the egg, one by one. With the other hand, roll them in the breadcrumb mixture and then place them on a plate.
Melt the butter and olive oil in a large skillet over medium high heat. Place the risotto in the pan and gently flatten with a spatula. Cook for about 3 minutes and then flip, cooking for another 2-3 minutes longer. Cook for more or less time based on how dark and crispy you like them.
Using a spatula, remove risotto cakes from pan and place on a plate, covering them with aluminum foil to keep them warm while you work on the next batch in the pan.
Once all the risotto cakes are cooked, serve immediately.
