1/4 cup fork-mashed cooked Sea Island red peas or French lentils
6 large pickled shrimp or cooked shrimp, drained and chopped
1 gallon canola oil or other high-heat oil such as vegetable oil or safflower oil
2 cups leftover risotto
2 large eggs, whisked
1/4 cup lightly seasoned all-purpose flour
2 cups panko breadcrumbs
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