Leftover Risotto Cakes

Directions

1. 1
   Heat a large skillet pan with the oil or pan spray like I use.
2. 2
   In a bowl, stir the egg well. In another bowl, combine the breadcrumbs and the salt and pepper.
3. 3
   Form round balls from the rice. make a pit in the center of the rice cake and fill it with the shredded cheese. Smooth out the top to keep the cheese inside.
4. 4
   Dip the rice cake into the egg first and then into the breadcrumbs. Lay them into the heated pan and sautee for about 3 minutes and flip. Cook on the other side until golden brown.
5. 5
   Garnish with lemon wedges.