Mushroom Risotto Cakes Recipe

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Ingredients:

Serving

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	608.44 Kcal (2547 kJ)
Calories from fat	265.61 Kcal
		% Daily Value*
Total Fat	29.51g	45%
Cholesterol	100.5mg	34%
Sodium	701.41mg	29%
Potassium	173.78mg	4%
Total Carbs	109.38g	36%
Sugars	4.74g	19%
Dietary Fiber	6.64g	27%
Protein	20.9g	42%
Vitamin C	3mg	5%
Iron	5mg	28%
Calcium	207.5mg	21%

Amount Per 100 g
Calories	197.39 Kcal (826 kJ)
Calories from fat	86.17 Kcal
		% Daily Value*
Total Fat	9.57g	45%
Cholesterol	32.6mg	34%
Sodium	227.54mg	29%
Potassium	56.38mg	4%
Total Carbs	35.48g	36%
Sugars	1.54g	19%
Dietary Fiber	2.15g	27%
Protein	6.78g	42%
Vitamin C	1mg	5%
Iron	1.6mg	28%
Calcium	67.3mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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