Rice, Parmesan & Dried Tomato Pancakes

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Servings: 4 Difficulty: Advanced
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Crispy golden rice cakes filled with savory tomatoes and fresh herbs
Rice~ Parmesan & Dried Tomato Pancakes recipe image
Rice~ Parmesan & Dried Tomato Pancakes recipe image
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Rice, Parmesan & Dried Tomato Pancakes

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 486.0

Description

These savory rice pancakes offer a delightful twist on traditional breakfast fare, combining the comfort of risotto with the fun of finger food. The medium-grain rice absorbs rich chicken broth and aromatic rosemary, creating a tender base that gets a crispy exterior when pan-fried. Snipped dried tomatoes provide bursts of sweet acidity, while grated Parmesan adds a salty, nutty depth. Perfect for weekend brunches or as a unique appetizer for dinner parties, they are easy to make ahead and reheat. Serve warm for the best texture and flavor.

Ingredients

Directions

  1. Combine onion and olive oil in a large, wide skillet with a tight-fitting lid.
  2. Cook, stirring frequently, over low heat until the onion is tender, about 5 minutes.
  3. Stir in rice, dried tomatoes, and rosemary.
  4. Cook and stir for 1 minute over low heat to toast the rice slightly.
  5. Add chicken broth and salt.
  6. Bring the mixture to a boil over high heat, stirring once.
  7. Cover and reduce heat to low; cook until liquid is absorbed and rice is tender, about 15 minutes.
  8. Uncover and stir in grated Parmesan cheese.
  9. Let the rice mixture stand until lukewarm to cool slightly.
  10. Stir in the lightly beaten egg until fully blended.
  11. Using a 1/4 cup measure, form the rice mixture into small pancakes, approximately 2 inches in diameter and 1/2 inch thick.
  12. Coat a large, non-stick skillet or griddle with a thin film of olive oil.
  13. Heat the skillet over medium heat.
  14. Add pancakes in batches and cook until golden brown on one side, about 5 minutes.
  15. Carefully turn pancakes using a wide spatula and brown the other side.
  16. Keep cooked pancakes warm in an oven set to the lowest setting while you finish the remaining batches.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 486.0kcal
% Daily Value *
Total Fat 22.1g34%
Saturated Fat 5.5g28%
Cholesterol 133.5mg45%
Sodium 126.6mg6%
Total Carbohydrate 20.4g7%
Dietary Fiber 1.1g5%
Sugars 1.6g
Protein 42.6g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rice pancakes, parmesan, dried tomatoes, breakfast, brunch, italian, appetizer, rosemary, chicken broth, vegetarian option, pan-fried, crispy rice, herb rice, make ahead, comfort food, sausage alternative, olive oil, egg binder, golden brown, savory breakfast
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