Butternut Squash Risotto Cakes

Directions

1. 1
   Using wet hands, form the cold risotto into 8 cakes (about 1-inch thick).
2. 2
   Put the flour, eggs, and breadcrumbs in three separate shallow bowls.
3. 3
   Coat 1 cake at a time in flour, tapping off the excess, then dip into the eggs, then dredge in the breadcrumbs.
4. 4
   Heat the olive oil in a large heavy skillet over moderate heat.
5. 5
   Slip the cakes into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side.
6. 6
   Remove from the heat, drain briefly on a paper towellined rack, and serve warm.