Butternut Squash Risotto Cakes

1. 1

   Using wet hands, form the cold risotto into 8 cakes (about 1-inch thick).

2. 2

   Put the flour, eggs, and breadcrumbs in three separate shallow bowls.

3. 3

   Coat 1 cake at a time in flour, tapping off the excess, then dip into the eggs, then dredge in the breadcrumbs.

4. 4

   Heat the olive oil in a large heavy skillet over moderate heat.

5. 5

   Slip the cakes into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side.

6. 6

   Remove from the heat, drain briefly on a paper towellined rack, and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.