Golden orzo cakes, crispy with Parmesan crust, ideal as a vegetarian side or main. Cheesy, flavorful, and satisfying.
# What You’ll Need:
→ Pasta
01 - 1 cup orzo
02 - 2 1/2 cups water
03 - 1/2 teaspoon salt
→ Cheese & Dairy
04 - 1 cup grated Parmesan cheese
05 - 1/2 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 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon red pepper flakes
→ For Frying
13 - 1/2 cup panko breadcrumbs
14 - 2 tablespoons grated Parmesan cheese
15 - 3 tablespoons olive oil
# Step-by-Step Guide:
01 - Bring 2 1/2 cups water and 1/2 teaspoon salt to a boil in a saucepan. Stir in orzo and cook until al dente, about 8 to 9 minutes. Drain thoroughly and allow to cool slightly.
02 - In a large mixing bowl, blend cooled orzo with 1 cup grated Parmesan cheese, green onions, parsley, minced garlic, whole milk, melted butter, eggs, black pepper, and red pepper flakes. Mix well until homogeneous.
03 - Portion about 1/4 cup of the mixture for each cake. Shape into 8 even patties and set aside.
04 - On a plate, combine panko breadcrumbs with 2 tablespoons grated Parmesan. Gently coat each cake in the breading mixture, pressing to ensure adherence.
05 - Heat olive oil in a large nonstick skillet over medium heat. Fry patties in batches for 3 to 4 minutes per side until golden brown and crisp. Drain on paper towels.
06 - Garnish cakes with additional parsley if desired. Serve warm as a side dish or light entrée.
