- 3 cups leftover risotto from Roasted Garlic and Mushroom Risotto recipe
- 2 large eggs
- 1/2 cup frozen corn, thawed
- 1/2 cup fresh bread crumbs
- 1/4 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
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.