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    Home » Whole Food Recipes » Easy Side Dishes

    January 8, 2019 | By Jami

    Parmesan Rice Cakes Recipe - Simple & Delicious

    Jump to Recipe

    Parmesan rice cakes taste so fantastic, you won't believe how basic the ingredients are and how quick they come together. They are a great way to use up leftover rice and bread crumbs made from bread & cracker ends as well.

    Parmesan Rice Cakes on plate

    Some links in this article are affiliate links and if you click on them and purchase I will receive a small commission at no cost to you.

    Parmesan rice cakes is one of my most popular recipes, both with my family and here on AOC. In fact, it was one of the first recipes I published since I knew it was a winner (just like my anytime homemade ketchup and simple homemade chocolate syrup).

    When our kids were younger, we ate Parmesan rice cakes probably a couple times a month. And each time someone usually cheered, they are so loved. Now I make them a bit less, but it's still a wonderful way to use up leftover rice.

    Parmesan rice cakes above

    In fact, when I make our menu I will actually plan to make more rice than I need one night so that I can make this recipe a few days later (I call this "planned leftovers" and it's a great way to make menu planning easier). Of course you could always make rice specifically for this recipe, but then you'd have to think about it about an hour earlier which doesn't happen often for me!

    If you like to meal prep, you could make all the rice you needed for the week - or even two weeks - and then freeze the rice in portions for the recipes and meals you're planning. Rice freezes really well, you'd just need to remember to thaw it first before making the parmesan rice cakes.

    Parmesan Rice Cakes

    Parmesan Rice Cakes

    Supplies to Make Parmesan Rice Cakes

    • Griddle (or frying pan) - I used to have a full-sized griddle like this and now use a slightly smaller one that still fits a batch of rice cakes.
    • Wide spatula safe for griddle.
    • Stainless steel measuring cups.
    • Mixing bowl - I use the bowls in this set of three glass bowls all the time for recipes like this and lots others.
    • Ingredients for rice cakes.

    The five ingredients you need to make parmesan rice cakes are all real and very simple: cooked rice (preferably leftover), homemade bread crumbs (this is a great way to use these up - you can use gluten-free bread crumbs if needed); onion, eggs, and Parmesan cheese. UPDATE: You don't have to use the bread crumbs - I found out that using just the eggs and parmesan is enough to hold them together if you up the parmesan to 1 cup (to 3 cups rice as in the recipe).

    TIP to shaping the cakes: use a 1/4 measuring cup to get almost equal-sized patties and then flip the cup over onto the griddle or pan and use the back of the measuring cup to flatten the patty.

    If you use a griddle to cook them, you can do a whole batch at one time. If using a pan you can keep the cooked patties warm in a 200 degree oven while cooking the rest of the patties.

    Parmesan rice cakes

    The total time for this recipe from start to finish is only about 15 minutes - simple and easy, two of my criteria that make for a great recipe! Well, after tasting good, that is.

    And I promise you are going to love these...unless you have a dairy sensitivity, to which I can only say - I'm so sorry. Truly.

    Serving suggestions:

    • Make them the main dish for a meatless meal and serve with a salad.
    • Serve as a side dish for any meat, poultry or seafood.
    • Make ahead and grill them a few minutes to heat along with Soy Sriracha Chicken and Grilled Vegetables.
    • Serve them for lunch with cut veggies and Ranch or Feta Dip.

    Easy Parmesan rice cakes

    Parmesan Rice Cakes- an easy side dish using leftover rice.
    Print Recipe Pin Recipe
    4.46 from 163 votes

    Parmesan Rice Cakes

    Your whole family will love the flavor of this favorite side dish - it's a crispy, cheesy way to use up leftover rice!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Side Dish
    Cuisine: American
    Yield: 8 to 10 cakes
    Author: Jami Boys

    Ingredients

    • 3 cups cooked rice
    • 3/4 cup bread crumbs*
    • 3 eggs
    • 2/3 cup grated Parmesan cheese
    • 1/4 cup onion finely minced
    • 1/2-3/4 teaspoon each salt and pepper or to taste
    • oil for pan

    Instructions

    • Place all the ingredients in a bowl and mix well (Tip: if mixture seems dry, add another egg - it should hold together, but not be too runny).
    • Heat oil on a nonstick griddle or in a pan over medium-high heat.
    • Using a 1/4 cup measure, place a dollop of rice mixture on the griddle/pan, then use the back of the cup to flatten into a patty. Repeat with remaining rice mixture.
    • Cook the first side until golden brown, about 3-5 minutes, then flip and cook the other side until brown.
    • Serve immediately.

    Notes

    *Update: You can omit the bread crumbs to make gluten free by increasing the cheese to 1 cup. Proceed with recipe as normal.
    To Make Ahead: Cover cooled patties and refrigerate until needed (or even freeze), reheating them in a 350 degree oven (or even on the grill) for a few minutes until warm and crisp.

    Nutrition

    Serving: 2cakes | Calories: 285kcal | Carbohydrates: 44.6g | Protein: 10.9g | Fat: 6.4g | Saturated Fat: 2.9g | Cholesterol: 110mg | Sodium: 592mg | Fiber: 1.3g | Sugar: 1.4g
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    This recipe has been updated- it was first published in March of 2009. This parmesan rice cakes recipe is so popular with my family that I published it in the first months of AOC's first year - if any recipe deserves to be updated, it's this one!

    More easy side dishes you may like:

    Zucchini-Feta Fritters - An Oregon Cottage

    Zucchini-Feta Fritters with Lime

    A family favorite! Simple Flavorful Baked Tasty Rice

    Simple Flavorful Baked Tasty Rice

    Grilled Potato Planks | The easiest way to grill potatoes without precooking- as thin planks!

    Grilled Potato Planks

    Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.

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    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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    Hi, I'm Jami and I'm so glad you're here! My goal is to help you live a simple homemade life on your terms: cooking delicious real food, painless gardening, and making easy things that are totally worth your time. 

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