Fried Risotto Cakes

This is a great thing to do with left over risotto.
Form the risotto in to balls and squish them flat in to a circle about 3cm thick.
Coat in flour, then egg, then either breadcrumbs or corn meal (semolina) and fry in shallow oil for about 20 mins a side or until brown on the outside and hot through.

I'm going to be making extra risotto from now on just so we can have these!