Mushroom Risotto Cakes
Crispy pan-fried cakes made from leftover mushroom risotto, breaded with flour, eggs, and fresh breadcrumbs. A delicious way to transform creamy risotto into golden-brown, crispy patties.
Ingredients
- •3 cups chilled mushroom risotto
- •1 cup all-purpose flour
- •2 whole large eggs
- •2 cups coarse fresh bread crumbs
- •6 tablespoons olive oil
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F. 3Form chilled risotto into 8 (3/4-inch-thick) patties using wet hands. Put flour, eggs, and bread crumbs in 3 separate shallow bowls. Coat 1 cake with flour, tapping off excess, then egg (letting excess drip off), and then bread crumbs. Transfer to wax paper. Repeat with remaining cakes.
15 min
- 2.
Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 cakes, turning over once, until browned, 5 to 6 minutes total. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep warm in oven. Heat remaining 3 tablespoons oil and sauté remaining 4 cakes in same manner.
12 min
