Risotto Cakes

I discovered a great use for leftover risotto this evening: risotto cakes. I had a good amount left over from my mushroom risotto from a couple days ago. I had a bit of difficulty getting the consistency right with the cakes - I added a little stock because I thought it would be too gluey, but then after I added a couple lightly beaten eggs the cakes weren't forming well. So I added a bunch of panko bread crumbs and got the right balance.

Ingredients:
leftover risotto
seasoned panko bread crumbs
1-2 lightly beaten eggs
olive oil
a bit of butter (I like the extra browning and flavor of a little butter so this is only necessary if you like amazingly delicious things)

Steps:

1. Dump risotto into large mixing bowl. Mix the beaten eggs into the risotto and form into patties.
2. Dredge each patty in the bread crumbs to coat.
3. Heat up oil and butter on high heat in a pan and fry the cakes until golden brown on each side.
4. Enjoy the funk out of your newfound risotto cakes.