Everyday Greens Cookbook, p. 179. Mix the roasted butternut squash/kale risotto leftovers (2cups) + egg yolks (2) + flour (3tbs) + thyme (1ts) + grated fontina cheese (1/2cup) + grated parmesan cheese (2tbs). Beat the egg whites (2) with a pinch of salt until soft peaks are formed. Then gently fold the whites into the mixture and taste for salt and pepper. Heat a well-oiled skillet or griddle over medium heat, and spoon the batter on (1/4cup per cake). Cook for 3 to 4 minutes on each side, until the cakes are golden and puffed. Make about 12 cakes.