Heat 1tbsp olive oil in a deep frying pan, and add the garlic. Cook for a couple of minutes over a medium heat, then add the tinned tomatoes, tomato puree, dried herbs, and a good pinch of salt and pepper. Bring to a gentle simmer, and leave it to bubble away while you prepare the risotto cakes.

With clean hands, form your leftover risotto into burger shapes. The exact size doesn't matter, but I made 9 in total. If your warm hands have made the risotto soften, put them back in the fridge to firm up again (I didn't need to do this, but it will depend on how thick your risotto is).

Combine the parmesan and breadcrumbs in a small dish, and roll each risotto cake in the mixture, making sure to coat all sides.

Heat another dash of oil in a frying pan over a medium heat, and place a few of the risotto cakes in the pan. You may need to cook them in batches so as not to overcrowd the pan - I cooked 3 at a time. Cook for a few minutes each side, until the coating is golden brown and crispy, and the risotto inside is piping hot.

Serve the risotto cakes with the tomato sauce, topped with a little extra parmesan and some fresh parsley, if desired.