Golden Orzo Cakes with Lemon Yogurt
Crisp-edged orzo cakes with herbs and Parmesan pair with cool lemon yogurt for a quick, snackable side.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (78 reviews)
INSPIRED BY
This original side turns leftover-friendly orzo into small skillet cakes with a crunchy outside and tender middle. Lemon yogurt gives the browned Parmesan edges a fresh counterpoint.
Story
I started making these after a pot of orzo sat in the refrigerator for three days, looking too good to waste and too plain to serve again. The first batch fell apart because I shaped them while the pasta was hot, so give it five minutes to cool and let the egg do its binding work. Brown the cakes patiently. They should sound faintly crisp when your spatula touches them. That is dinner-table evidence.
By Casey
Ingredients
- 3/4 cup plain Greek yogurt
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup dry orzo
- 1 large egg
- 1/3 cup grated Parmesan
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 cup arugula
- 1 lemon, cut into wedges
Instructions
- Stir the yogurt, lemon zest, lemon juice, and a pinch of salt in a small bowl; refrigerate until serving.
- Cook the orzo in salted boiling water until just tender, about 8 minutes, then drain well and cool for 5 minutes.
- Mix the orzo with the egg, Parmesan, scallions, parsley, garlic powder, and 1/4 teaspoon black pepper.
- Shape the mixture into eight compact cakes, using about 1/4 cup for each and pressing firmly so they hold together.
- Heat the olive oil in a large nonstick skillet over medium heat and cook the cakes for 3 to 4 minutes per side until golden.
- Serve the orzo cakes over arugula with lemon yogurt and lemon wedges for squeezing.
Chef Tips
- Drain the orzo thoroughly; extra water makes the cakes fragile.
- Wet your hands lightly before shaping so the mixture does not stick.
- Cook the cakes in two batches if the skillet feels crowded.
- Leftover cakes reheat well in a dry skillet over medium-low heat.
Cook's Notes
- **Orzo:** Cool it briefly before mixing so the egg does not scramble.
- **Cakes:** Press firmly and keep them about 1/2 inch thick.
- **Skillet:** Wait for the oil to shimmer before adding the first cake.