Parmesan Crusted Orzo Cakes (Print Version)

Golden, crispy orzo cakes with a cheesy Parmesan crust, perfect as a side or light main dish.

# Components:

→ Pasta

01 - 1 cup orzo
02 - 2 ½ cups water
03 - ½ tsp salt

→ Cheese & Dairy

04 - 1 cup grated Parmesan cheese
05 - ½ cup whole milk
06 - 2 tbsp unsalted butter

→ Vegetables & Herbs

07 - 2 green onions, finely sliced
08 - 2 tbsp fresh parsley, chopped
09 - 1 garlic clove, minced

→ Binders & Seasoning

10 - 2 large eggs, lightly beaten
11 - ½ tsp black pepper
12 - ¼ tsp red pepper flakes

→ For Frying

13 - ½ cup panko breadcrumbs
14 - 2 tbsp grated Parmesan
15 - 3 tbsp olive oil

# Directions:

01 - Bring water and ½ tsp salt to a boil in a saucepan. Add orzo and cook until al dente, about 8–9 minutes. Drain well and let cool slightly.
02 - In a large bowl, combine cooked orzo, 1 cup Parmesan, green onions, parsley, garlic, milk, melted butter, eggs, black pepper, and red pepper flakes. Mix until well combined.
03 - Scoop about ¼ cup of mixture for each cake and shape into 8 small patties.
04 - On a plate, mix panko breadcrumbs with 2 tbsp grated Parmesan. Dredge each cake in the breadcrumb mixture, pressing gently to adhere.
05 - Heat olive oil in a large nonstick skillet over medium heat. Fry cakes in batches for 3–4 minutes per side, until golden and crisp. Drain on paper towels.
06 - Garnish with extra parsley and serve warm as a side or light main.

# Expert Advice:

01 -
  • These little cakes have this magical ability to make leftover orzo feel like a completely new dish, saving you from sad next-day pasta syndrome.
  • The crispy exterior gives way to a creamy, cheesy interior that somehow manages to feel both comforting and sophisticated enough for company.
02 -
  • Draining the orzo extremely well is crucial, as excess water will make your mixture too wet and your cakes will fall apart when frying.
  • Let the cakes rest for about 5 minutes after shaping before coating and frying, this little pause helps them hold together much better in the pan.
03 -
  • Use a fish spatula for flipping these delicate cakes, its thin edge slides underneath much more easily than a regular spatula without breaking the crust.
  • Save the Parmesan rinds in your freezer to add to the water when cooking the orzo, infusing the pasta with extra cheesy flavor from the very beginning.
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