Recipe courtesy of Sandra Lee
Episode: Italian
Save Recipe Print
Total:
18 min
Prep:
10 min
Cook:
8 min
Yield:
12 cakes
Level:
Easy
Total:
18 min
Prep:
10 min
Cook:
8 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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Beehive Cake

Recipe courtesy of Basque Boulangerie Cafe

Strawberry Shortcake Cake

Recipe courtesy of Ree Drummond

Red Velvet Cake

Recipe courtesy of Bobby Flay

Lemon Bundt Cake with Chocolate Glaze and Candied Lemon

Recipe courtesy of Giada De Laurentiis

Italian Cream Cheese Cake with Raspberry Sauce

Recipe courtesy of The Neelys

Risotto Cakes

Recipe courtesy of Kelsey Nixon

Chive Risotto Cakes

Recipe courtesy of Ina Garten

Risotto Milanese Crab Cakes

Recipe courtesy of Lou Diamond Phillips|Lou Diamond Phillips

Browse Reviews By Keyword