Risotto Cakes

Directions

1. 1
   In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste.
2. 2
   Mix to combine well.
3. 3
   Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
4. 4
   Heat the oil in a large nonstick skillet over medium heat.
5. 5
   Add the patties and cook until they are golden brown, about 3 to 4 minutes per side.
6. 6
   Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil.
7. 7
   Transfer to a serving tray and serve hot.