MUSHROOM RISOTTO CAKES
Categories Cheese Mushroom Rice Appetizer Side Sauté Quick & Easy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- 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.
- 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.
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Thando Nokwenzeka
[email protected]I was disappointed with these risotto cakes. They were too dry and didn't have much flavor.
Jou Nefzi
[email protected]These risotto cakes were a great way to use up some leftover risotto. They were easy to make and very tasty.
Athenkosi Moni
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these risotto cakes. The flavor was subtle and the texture was perfect.
Kwesi Solomon
[email protected]These risotto cakes were a bit too greasy for my taste. I think I'll use less butter next time.
Kety kokou
[email protected]I made these risotto cakes for a party, and they were a huge hit! Everyone loved them.
Paulina Dwamena
[email protected]These risotto cakes were a bit too bland for my taste. I think I'll add some more cheese next time.
Rizi Shah
[email protected]I was looking for a way to use up some leftover risotto, and these cakes were the perfect solution. They were easy to make and very tasty.
Iremide Aridunnu
[email protected]These risotto cakes were delicious! The perfect combination of crispy and creamy. I will definitely be making them again.
Genti pana
[email protected]I'm not sure what I did wrong, but my risotto cakes fell apart when I tried to flip them. Maybe I didn't let them cook long enough.
Ziasia Varner
[email protected]These risotto cakes were a bit too soft for my taste. I think I'll cook them for a few minutes longer next time.
Miracle David
[email protected]I've made these risotto cakes several times now, and they're always a hit. They're perfect for a party or a weeknight meal.
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[email protected]These risotto cakes were amazing! I loved the crispy outer layer and the creamy interior. I will definitely be making them again.
Tanish Kaushal
[email protected]I was disappointed with these risotto cakes. They were too dry and didn't have much flavor.
Solayman Hafiz Suvo
[email protected]These risotto cakes were a great way to use up some leftover risotto. They were easy to make and very tasty.
Sidou _Piratage_13
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these risotto cakes. The flavor was subtle and the texture was perfect.
Power Master
[email protected]These risotto cakes were a bit bland. I think I'll add some more herbs and spices next time.
Tamutha Reddick
[email protected]I tried making these risotto cakes in my air fryer, and they turned out great! They were crispy all around and didn't need any oil.
Sheriyal Imran
[email protected]The risotto cakes were a bit too greasy for my taste, but the flavor was good.
Avethandwa Sihlahla
[email protected]I love how easy these risotto cakes are to make. I had them ready in under 30 minutes. They're also a great way to use up leftover risotto.
Rama gad
[email protected]These mushroom risotto cakes were a hit at my dinner party! They were crispy on the outside and creamy on the inside, with a delicious mushroom flavor. I will definitely be making them again.