Parmesan Rice Cakes

These are so yummy and so simple they make a regular appearance on our menus. I use leftover rice, usually making more than we need in order to have these a few days later. Of course when I started making these years ago, my kids were little and we regularly HAD leftover rice, but now I have to PLAN to have leftovers. Man, teens can eat!

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...

This is what you'll need: leftover rice (here about 4 cups, but that changes each time- the recipe is very adaptable), some bread crumbs (ours are made from the ends of bread that I process and store in a baggie in the freezer); onion, eggs, and Parmesan.

Start by dumping the rice and bread crumbs into a bowl (I love Jadite, don't you?).

I'm using about a cup of bread crumbs to this 4 cups of rice. I've been known to up the amount of bread crumbs when I don't have enough rice in order to stretch the recipe, but that's our secret, OK?

I added about a 1/4 of the onion, finely minced.

Then add the eggs. I started with 3 eggs, but since I'm using more rice than usual, I might need another if it looks to dry after mixing (the ratio is generally 1 egg to 1 cup of cooked rice).

Add about 1/2 cup of grated Parmesan cheese. Notice my super accurate measuring system: "grate over the bowl until it looks like enough."

*Public Service Announcement: If you don't have one of these Microplane graters, get yourself one! Your life (at least cooking life) will never be the same.*

Now's the time to add some pepper and a little salt, though I really don't add much, as the Parmesan adds flavor and salt.

Stir it all together. It did look a little dry, so I added one more egg and that was enough.

Heat a nonstick griddle or fry pan with a little oil over medium-high heat. I use a 1/4 measuring cup to attempt to get equal-sized patties, which I then place on the griddle/pan.

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

Then I use the back of the measuring cup to flatten the patty. I'm sure this is the official way of culinary institutes around the country, don't you? In any case it sure is easy and I don't have to get my hands all sticky (bonus!).

Cook them until golden brown on one side, about 3-5 minutes, then flipping and cooking until brown on the other side.

That's it - the total time for this recipe from start to finish is only about 20 minutes. See? Simple and easy, two cottage criteria!

I promise you are going to love these. Unless you have a milk/cheese allergy, to which I can only say "I'm so sorry." Truly.

Parmesan Rice Cakes

• 3 cups cooked rice
• 1 cup bread crumbs
• 3 eggs
• About a 1/2 cup Parmesan cheese, grated
• 1/4 cup onion, finely minced
• salt and pepper
• oil for pan

1. Place rice, bread crumbs, eggs, cheese, onion, salt and pepper in a bowl and mix well.
2. Heat oil on a nonstick griddle or in a pan over medium-high heat.
3. 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.
4. Cook the first side until golden brown, about 3-5 minutes, then flip and cook the other side until brown.
5. Serve immediately. (I have made these in advance for guests, and reheated them in the oven, and one time on the grill, to great success.)

Makes about 10 to 12 patties.

-Jami