Save The first time I made these orzo cakes, I was trying to use up leftover pasta from a dinner party the night before. Something magical happened when I added that extra handful of Parmesan and let them sizzle in butter. My kitchen smelled like an Italian grandmother's dream, and suddenly the leftovers became the star of the show. These crispy little cakes have since become my go-to when I want something comforting but a little unexpected.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I once served these at a casual Sunday brunch and watched my friend's eyes light up after the first bite. She made me write down the recipe on a napkin right there at the table, and now she makes them for her family every Tuesday. There is something deeply satisfying about turning humble pantry ingredients into something that feels so indulgent.
Ingredients
- 1 cup orzo: This rice shaped pasta becomes surprisingly creamy when cooked, creating the perfect base for cakes that hold together beautifully
- 2 ½ cups water: Just enough liquid to cook the orzo to al dente, which is crucial because you do not want mushy cakes
- ½ tsp salt: Seasons the pasta from the inside out, building flavor in every layer
- 1 cup grated Parmesan: The star of the show, adding umami depth and helping bind everything together
- ½ cup whole milk: Creates a creamy texture throughout the orzo mixture without making it wet
- 2 tbsp unsalted butter: Melted into the warm orzo, this adds richness and helps the cheese melt evenly
- 2 green onions: Their mild onion flavor brightens the whole dish and adds little pops of color
- 2 tbsp fresh parsley: Fresh herbs are non negotiable here, bringing brightness to cut through all that cheese
- 1 garlic clove: One clove is plenty, you want a background note of garlic not an aggressive punch
- 2 large eggs: These act as the glue holding your cakes together, so do not skip them
- ½ tsp black pepper: Freshly cracked pepper adds warmth and complements the nutty Parmesan
- ¼ tsp red pepper flakes: Optional but highly recommended for a gentle warmth that lingers
- ½ cup panko breadcrumbs: These Japanese breadcrumbs create the lightest, crispest exterior imaginable
- 2 tbsp grated Parmesan: Extra cheese mixed into the coating makes every bite impossibly savory
- 3 tbsp olive oil: You need enough fat to get that golden crust without burning
Instructions
- Cook the orzo to perfection:
- Bring the water and salt to a rolling boil, then add the orzo and cook for about 8 minutes. You want it tender but still with a slight bite, since it will cook again later. Drain it thoroughly because excess water will make your cakes fall apart.
- Build the flavor foundation:
- While the orzo is still warm, combine it with the Parmesan, green onions, parsley, garlic, milk, melted butter, eggs, and seasonings in a large bowl. Mix everything gently but thoroughly until the cheese starts melting and coating each little piece of pasta. Let this mixture cool for about 10 minutes, which makes shaping much easier.
- Shape your cakes with care:
- Scoop about ¼ cup of the mixture and use your hands to form patties, pressing firmly so they hold together. You should get about 8 cakes from this recipe. If the mixture feels too sticky, wet your hands slightly, and if it is too dry, add another teaspoon of milk.
- Create the ultimate crispy coating:
- Mix the panko with the extra Parmesan on a flat plate, then gently press each cake into the mixture. Turn them over and press again so both sides are well coated. Do not be shy with this step, the more coating that adheres, the better your crunch will be.
- Fry to golden perfection:
- Heat the olive oil in a large nonstick skillet over medium heat until it shimmers. Cook the cakes in batches without crowding the pan, about 3 to 4 minutes per side. You are looking for deep golden brown and a sound that tells you the crust is crisp. Transfer to paper towels to drain while you finish the rest.
- Serve them while they are hot:
- These are best enjoyed fresh from the skillet, when the cheese inside is still molten. A final sprinkle of parsley adds freshness, though honestly they disappear so fast in my house garnish is often forgotten.
Save These little cakes have become my secret weapon for nights when I want comfort food but something a bit elevated. Last week I made them alongside a simple green salad and some roasted tomatoes, and it felt like a restaurant quality meal without any of the fuss. Something about the crispy exterior giving way to that soft cheesy center just works every single time.
Make Ahead Magic
You can absolutely prepare the mixture a day ahead and store it covered in the refrigerator. In fact, the flavors meld together beautifully overnight. When you are ready to cook, just let the mixture sit at room temperature for about 15 minutes so it is easier to shape. The formed patties can also be refrigerated for a few hours before frying, which makes entertaining so much less stressful.
Serving Suggestions
While these cakes are delicious on their own, they really shine when paired with something bright and acidic. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. I have also served them alongside roasted vegetables and even as a side with grilled fish. For a heartier meal, try topping them with a poached egg and some hot sauce for breakfast.
Creative Variations
Once you master the basic technique, these orzo cakes are endlessly adaptable. Consider stirring in some chopped sun dried tomatoes or roasted red peppers for extra depth. Fresh basil or thyme can replace the parsley if that is what you have on hand. And while Parmesan is classic, aged Gouda or sharp cheddar would create completely different but equally delicious results.
- Add a cup of frozen peas to the orzo while it cooks for pops of sweetness
- Try swapping half the Parmesan for goat cheese if you love tangy flavors
- A tablespoon of lemon zest mixed into the coating adds amazing brightness
Save Every time I make these, I am reminded of how the simplest ingredients can create something extraordinary. Hope these little crispy cakes bring as much joy to your table as they have to mine.
Recipe FAQ
- → Can I make these orzo cakes ahead of time?
Yes, shape the uncooked cakes and refrigerate for up to 24 hours before frying. The coating helps them hold their shape well. For freezing, arrange uncooked cakes on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Thaw slightly before frying.
- → What's the best way to achieve a crispy crust?
Press the panko-Parmesan mixture firmly onto each cake before frying. Ensure your oil is hot enough—a small piece of coating should sizzle immediately. Don't overcrowd the pan, which lowers the oil temperature and prevents proper crisping.
- → Can I bake these instead of frying?
Baking works well for a lighter version. Brush both sides with olive oil and bake at 400°F for 12-15 minutes per side until golden and crispy. The texture will be slightly less crunchy than pan-fried, but still delicious.
- → What can I serve with parmesan orzo cakes?
These pair beautifully with a simple arugula salad dressed with lemon vinaigrette, roasted asparagus, or sautéed greens. For a complete meal, serve alongside grilled chicken or fish. A dollop of Greek yogurt or tzatziki adds a cool contrast.
- → How do I prevent the cakes from falling apart?
Let the cooked orzo cool slightly before mixing—hot pasta can cook the eggs prematurely. Ensure the mixture isn't too wet; add a tablespoon of breadcrumbs if needed. Chill the shaped patties for 15-20 minutes before coating to help them set.
- → Can I use different cheese varieties?
Absolutely. Pecorino Romano provides a sharper, saltier profile. Aged Asiago adds nutty depth, while Gruyère offers excellent melting properties. For a milder version, try Fontina or young Provolone. Adjust salt accordingly based on your cheese choice.