Cheesy risotto cakes

Serves: 4

These moreish risotto cakes are the perfect quick fix after a long day.

You will need:

✽ Leftover risotto (half the original) ✽ Sunflower oil, for frying ✽ 1 beaten egg ✽ 3tbsp panko or dried breadcrumbs ✽ Salad leaves, cherry tomatoes, rocket and capers, to serve (optional)

How to do it:

1 Divide the risotto into 8 balls. Chill for 15 mins.

2 Heat 2cm of sunflower oil in a frying pan until a few breadcrumbs sizzle gently when tested. Roll the risotto balls in the egg, then in the breadcrumbs to coat. Gently lower into the hot oil and fry in 2 batches for 5 mins each, rolling them around the oil with tongs to brown evenly. Drain on kitchen paper and serve with a salad of cherr y tomatoes, rocket and capers, if wished.

Calories: 414 FAT: 14g sat FAT: 5g Cost per serving: 57p