PAN SEARED RISOTTO CAKES

What to do with leftover simple mushroom risotto? After much research, I created a recipe for leftover risotto which inspires me to make extra risotto so we can indulge in creative leftovers and enhancing with a little more vegetables.
6 -8 cakes
3 cups leftover risotto
2 cups of finely grated cauliflower florets
1 egg (beaten)
1/4 cup grated parmesan cheese
zest and juice of 1 lemon
1/2 cup all purpose flour

Bring risotto to room temperature and mix in cauliflower and parmesan.
With a spoon, divide risotto into 6-8 pieces.
Shape into oval patties. Roll lightly in flour to coat.
Pour olive oil in a cast iron pan approx. 1/2 deep over medium heat.
Dip flour patties in egg and sear gently on both sides until browned.
Drain on a paper towel.
Serve hot…with your favorite salad, fish, vegetable…

Bon Appétit