Directions:
- In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.89 Kcal (1678 kJ) | ||
| Calories from fat | 200.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.27g | 34% | |
|---|---|---|---|
| Cholesterol | 36.38mg | 12% | |
| Sodium | 392.04mg | 16% | |
| Potassium | 36.33mg | 1% | |
| Total Carbs | 46.5g | 16% | |
| Sugars | 3.29g | 13% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 7.47g | 15% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 83.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 453.15 Kcal (1897 kJ) | ||
| Calories from fat | 226.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.18g | 34% | |
|---|---|---|---|
| Cholesterol | 41.13mg | 12% | |
| Sodium | 443.15mg | 16% | |
| Potassium | 41.07mg | 1% | |
| Total Carbs | 52.56g | 16% | |
| Sugars | 3.72g | 13% | |
| Dietary Fiber | 5.14g | 18% | |
| Protein | 8.45g | 15% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 3% | |
| Calcium | 94.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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