Parmesan Crusted Orzo Cakes (Printable Version)

Golden orzo cakes with a crisp Parmesan exterior and a tender, flavorful center—ideal as appetizer or main.

# What You'll Need:

→ Pasta

01 - 1 cup dry orzo pasta
02 - Water for boiling
03 - 1 teaspoon salt for boiling water

→ Dairy and Cheese

04 - 1 cup grated Parmesan cheese, plus extra for garnish
05 - 1/2 cup ricotta cheese

→ Vegetables and Herbs

06 - 2 green onions, finely chopped
07 - 2 tablespoons chopped fresh parsley
08 - 1 clove garlic, minced

→ Bindings and Coating

09 - 2 large eggs
10 - 1/2 cup panko breadcrumbs, plus extra for coating
11 - Freshly ground black pepper, to taste
12 - 2 tablespoons all-purpose flour

→ For Frying

13 - 2 to 3 tablespoons olive oil

# How-To Steps:

01 - Boil orzo in generously salted water until al dente, approximately 8 to 10 minutes. Drain thoroughly and allow to cool slightly.
02 - In a large mixing bowl, thoroughly combine cooked orzo, ricotta, 1 cup grated Parmesan, green onions, parsley, garlic, eggs, 1/2 cup panko breadcrumbs, and flour. Season with freshly ground black pepper. Mix until the texture is sticky yet moldable.
03 - Shape the mixture into 8 even cakes. If the batter is excessively sticky, incorporate additional panko breadcrumbs as needed.
04 - Spread extra panko and grated Parmesan on a plate. Press each orzo cake into the mixture, ensuring both sides are generously coated.
05 - Heat olive oil in a large non-stick skillet over medium heat. Cook orzo cakes in batches for 3 to 4 minutes per side until crisp and deeply golden.
06 - Transfer cooked cakes to a plate lined with paper towels to drain excess oil. Serve warm, garnished with additional parsley and grated Parmesan.

# Expert Advice:

01 -
  • I promise you’ll want to munch the crispy edges before anyone sees—don’t say I didn’t warn you.
  • They’re surprisingly simple but never fail to impress as an appetizer or a main dish when you want something different.
02 -
  • I learned the hard way that rushing the cooling step with the orzo makes the cakes fall apart—patience is key!
  • Mixing panko directly into the dough rather than just as a coating makes all the difference in texture.
03 -
  • Don’t skimp on the Parmesan in the crust—it’s the secret to the irresistible crunch.
  • Shape the cakes gently, resisting the urge to pack them tightly, for the lightest texture.
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