Recipe courtesy of Sandra Lee
Episode: Italian
Total:
18 min
Active:
10 min
Yield:
12 cakes
Level:
Easy
Total:
18 min
Active:
10 min
Yield:
12 cakes
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.

Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.

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