Butternut Squash Risotto Cakes
Ingredients
Instructions
- Using wet hands, form the cold risotto into 8 cakes (about 1-inch thick).
- Put the flour, eggs, and breadcrumbs in three separate shallow bowls.
- Coat 1 cake at a time in flour, tapping off the excess, then dip into the eggs, then dredge in the breadcrumbs.
- Heat the olive oil in a large heavy skillet over moderate heat.
- Slip the cakes into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side.
- Remove from the heat, drain briefly on a paper towellined rack, and serve warm.
Nutrition & Diet Analysis (per serving)
525
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).