Parmesan Crusted Orzo Cakes (Print Version)

Crispy golden cakes featuring tender orzo, rich Parmesan, and fresh herbs. Perfect as a side or light meal.

# Components:

→ Pasta

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

→ Cheese & Dairy

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

→ Vegetables & Herbs

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

→ Binders & Seasoning

10 - 2 large eggs, lightly beaten
11 - ½ teaspoon black pepper
12 - ¼ teaspoon red pepper flakes (optional)

→ For Frying

13 - ½ cup panko breadcrumbs
14 - 2 tablespoons grated Parmesan for coating
15 - 3 tablespoons olive oil

# Directions:

01 - Bring water and ½ teaspoon salt to a boil in a saucepan. Add orzo and cook until al dente, approximately 8–9 minutes. Drain thoroughly and allow to 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 if using. Mix until completely incorporated.
03 - Scoop approximately ¼ cup of mixture per cake and form into 8 small patties, pressing firmly to hold shape.
04 - On a plate, combine panko breadcrumbs with 2 tablespoons grated Parmesan. Dredge each cake in the breadcrumb mixture, pressing gently to ensure even coating.
05 - Heat olive oil in a large nonstick skillet over medium heat. Fry cakes in batches for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
06 - Garnish with additional parsley and serve warm as a side dish or light main course.

# Expert Advice:

01 -
  • The contrast between the tender cheesy interior and shatteringly crisp crust is absolutely worth the effort
  • They come together in under an hour but taste like you spent all afternoon cooking something special
02 -
  • The mixture needs to cool completely before shaping, otherwise the cakes will be frustratingly delicate and prone to breaking
  • Do not rush the frying step, medium heat is perfect because high heat burns the coating before the inside heats through
03 -
  • Use a light touch when shaping, pressing just enough to hold them together without compacting the mixture too tightly
  • Keep your fried cakes warm in a 200 degree oven while you finish cooking the remaining batches
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