Mushroom Risotto Cakes – a delicious recipe with chilled, flour, eggs, bread crumbs, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put oven rack in middle position and preheat oven to 350u00b0F. 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.
2
Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saute 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 saute remaining 4 cakes in same manner.
380
kcal
Calories
28
g
Fat
23
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 cups chilled, 1 cup all-purpose flour, 2 large eggs, lightly beaten, 2 cups coarse fresh bread crumbs (from about 4 slices firm white sandwich bread), and more.
Yes, Mushroom Risotto Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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