Mushroom Risotto Cakes

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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These mushroom risotto cakes are a brilliant way to transform leftover risotto into a completely different meal. By coating the chilled rice in fresh breadcrumbs and frying until golden, you create a beautiful contrast between the crisp, crunchy exterior and the rich, creamy centre. This vegetarian dish is remarkably versatile, working just as well for a light lunch as it does for an elegant dinner party starter when paired with a dollop of soured cream or a zesty lemon dip.

Packed with savoury umami flavours, these patties are a great addition to your meat-free repertoire. They are particularly effective when made with home-made mushroom risotto, as the earthy notes of the fungi intensify upon reheating. Serve them alongside a crisp green salad or some roasted Mediterranean vegetables for a balanced and comforting homemade meal that minimises food waste.

Ingredients for Mushroom Risotto Cakes

375g chilled mushroom risotto
130g vetemjöl
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.

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