Mushroom risotto cakes with eggs

Serves 4

Leftover mushroom risotto 6 eggs, beaten to mix 1/2 cup flour 4 tablespoons butter Salt and pepper, to taste 1.

In a bowl, combine the risotto and 2 of the eggs. Form the mixture into 4 balls, then shape them into thick triangles, squares, or patties.

2. Spread the flour on a plate. Dip the cakes into the flour and coat them on all sides.

3. In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter. Cook the risotto cakes over medium-high heat for 2 to 3 minutes or until the undersides are brown. Turn and brown the other sides for 2 to 3 minutes. Transfer the cakes to a plate and sprinkle with salt; keep warm.