Mushroom Risotto Cakes

Ingredients for Mushroom Risotto Cakes

• 375g chilled mushroom risotto

• 130g plain flour

• 2 large eggs, lightly beaten

• 475ml coarse fresh bread crumbs (from about 4 slices firm white sandwich bread)

• 90ml olive oil

How to make Mushroom Risotto Cakes

Put oven rack in middle position and preheat oven to 177°C. 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.

Heat 45ml 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 45ml oil and sauté remaining 4 cakes in same manner.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.