Leftover Risotto Cakes - cooking recipe

Ingredients

1 cup leftover rissoto cooked rice, chilled
1/2 cup shredded parmesan cheese or 1/2 cup mozzarella cheese
1 large egg
1/2 cup Italian style breadcrumbs
salt and pepper
vegetable oil

Preparation

Heat a large skillet pan with the oil or pan spray like I use.
In a bowl, stir the egg well. In another bowl, combine the breadcrumbs and the salt and pepper.
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.
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.
Garnish with lemon wedges.