Arancini cakes

Method

1. Put the risotto in a bowl and stir in the grated parmesan. Divide the mix into 6 equal portions, then shape into flat patties. (We had extra risotto so we made 9.) 
2. Mix the breadcrumbs with the lemon zest on a lipped plate, then put the seasoned flour and beaten eggs on 2 separate plates or in 2 separate shallow bowls. 
3. Dust the risotto patties in the flour, then dip into the egg, then coat in the breadcrumbs, setting each aside on a tray as you work.
4. Heat the oil in a large frying pan over a medium-high heat, then fry the arancini cakes, in batches, for 3 minutes on each side, turning carefully with a fish slice. Serve sprinkled with extra parmesan, with lemon wedges to squeeze over.