Parmesan Crusted Orzo Cakes (Print)

Crispy orzo cakes with Parmesan, herbs, and a golden crust, perfect for serving warm with fresh salad.

# Components:

→ Pasta

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

→ Dairy & Cheese

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

→ Vegetables & Herbs

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

→ Bindings & 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

# Directions:

01 - Bring a large pot of water to a boil and stir in salt. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain and allow the orzo to cool slightly.
02 - In a large mixing bowl, blend the cooked orzo with ricotta, 1 cup Parmesan, chopped green onions, parsley, minced garlic, eggs, 1/2 cup panko, and flour. Season with freshly ground black pepper. Mix thoroughly until the mixture is cohesive and sticky enough to shape.
03 - Divide the mixture evenly and shape into 8 compact cakes. If the mixture is overly sticky, incorporate additional panko breadcrumbs as needed.
04 - On a plate, combine extra panko with grated Parmesan. Press each cake firmly into the mixture to evenly coat both sides.
05 - Warm olive oil in a non-stick skillet over medium heat. Working in batches, fry the cakes for 3 to 4 minutes per side, until both surfaces are golden and crisp.
06 - Transfer the cooked cakes to a plate lined with paper towels to drain excess oil. Serve warm, garnished with extra chopped parsley and Parmesan.

# Chef Secrets:

01 -
  • This is the kind of dish you make once and then want to show off at every gathering because it always comes out impressive.
  • Even picky eaters find themselves reaching for seconds, since that shattering Parmesan crust hides an herby, melty bite inside.
02 -
  • If your mixture feels too wet, add a handful more panko so the cakes don’t fall apart in the skillet—learned this after my first batch became a cheesy scramble.
  • The best golden crust comes from patience—wait until you see the edges turning deep brown before flipping.
03 -
  • Let the orzo cool enough to avoid scrambling the eggs when mixing; otherwise, you’ll end up with curds in the mixture.
  • Fry over moderate heat—too hot and the outsides burn before the center sets.
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