Parmesan Rice Cakes (Rice Patties)
Your whole family will love the flavor of this favorite side dish - it's a crispy, cheesy way to use up leftover rice! Easily made gluten free, too.
Servings: 8 to 10 cakes
Calories: 285kcal
Equipment
- griddle, skillet or electric skillet
Ingredients
- 3 cups cooked rice, brown rice preferred, but any kind works
- 3/4 cup bread crumbs (Gluten Free: omit and see note below to adjust recipe)
- 3 eggs
- 2/3 cup grated Parmesan cheese
- 1/4 cup onion finely minced
- 3/4 teaspoon salt, or to taste
- 3/4 teaspoon black pepper
- 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 or see notes for storage options.
Notes
*Gluten Free Variation: Omit the bread crumbs and increase the cheese to 1 cup. Proceed with recipe as normal.
Storage & Make Ahead: Cover cooled patties and refrigerate until needed up to 5 days (or even freeze for longer storage, up to 5 months), reheating them in a 350 degree oven (or on the grill) for a few minutes until warm and crisp.
More Variations:
- Add dried or fresh herbs to the mixture before cooking.
- Use a different cheese: cheddar, gouda, pepper jack, havarti, etc.
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
