Ingredients
- 3 cups leftover Roast Pumpkin & Spinach Risotto or any leftover risotto at room temperature
- 2 eggs
- 1 1/2 cups (150 g) panko breadcrumbs
- 1 cup (90 g) Perfect Italiano Mozzarella
- 1 cup plain flour
- Olive oil, for deep frying
- Perfect Italiano Parmesan , finely grated, to serve
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