Sweet Onion Risotto Cakes

Inspired by...leftovers

As much as I love to cook, I often struggle with finding the energy to cook on weeknights.  Since I'm usually just cooking for one, I'd rather make one big batch of something yummy on Sunday and enjoy easy leftovers throughout the week.  But sometimes, eating the same dish every day for the week can get tiring.  So I love when my leftovers can be transformed into something different and exciting.  These risotto cakes are a quick and easy transformation of my Sweet Onion Risotto,  I use them to top a simple salad of mixed greens tossed with good balsamic vinegar and olive oil.  Delicious and easy weeknight meal, perfect for just one or for a  crowd.  That is, if you have enough leftovers for a crowd...which may challenge your self-control skills since this risotto is so yummy!

Recipe

Ingredients

• 2-4 tablespoons of oil (vegetable, coconut, or peanut will work best)
• ​Leftover risotto (e.g. Sweet Onion Risotto, but any risotto should work) - about 1/2 cup per cake
• 1/4 cup flour seasoned with a pinch of salt and pepper
  
• 1 egg beaten
• Panko breadcrumbs (a couple of tablespoons per cake) seasoned with a pinch of salt and pepper

Directions

1. Heat oil over medium heat in a large skillet.  You want the entire bottom of the pan to be covered in a layer of oil.
2. Scoop about 1/2 cup cold risotto and form into a patty.  I found that the less I handled the risotto, the better it stayed together.  Just make a rounded scoop with a big spoon or ice cream scoop, put it on your palm and flatten it slightly.
3. Dredge patty in flour.
   
4. Dip patty into egg to coat.
5. Dip into breadcrumbs to coat.
6. Put into hot oil and cook for about 2-3 minutes per side until golden brown.
7. Serve cakes over salad or on their own.