Mushroom Risotto Cakes

• 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)
• 6 tablespoons olive oil

1. Put oven rack in middle position and preheat oven to 350u0b0F. 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.

chilled, flour, eggs, bread crumbs, olive oil

Taken from www.epicurious.com/recipes/food/views/mushroom-risotto-cakes-231808 (may not work)