Directions:
- Combine rice, parmigiano-reggiano, oregano, salt, pepper, and egg. Form rice mixture into eight 2 round cakes. Transfer cakes to a sheet tray and refrigerate for 30 minutes to allow them to firm up.
- Put flour on a plate; dredge cakes in flour. Heat oil and 3 tablespoons of the butter in a 10 skillet over medium-high heat. Working in 2 batches, fry cakes, turning once, until golden brown, about 4 minutes per side.
- Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 449.54 Kcal (1882 kJ) | ||
| Calories from fat | 262.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.15g | 45% | |
|---|---|---|---|
| Cholesterol | 65mg | 22% | |
| Sodium | 712.67mg | 30% | |
| Potassium | 102.97mg | 2% | |
| Total Carbs | 41.52g | 14% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 7.47g | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 98.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 232.41 Kcal (973 kJ) | ||
| Calories from fat | 135.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.07g | 45% | |
|---|---|---|---|
| Cholesterol | 33.61mg | 22% | |
| Sodium | 368.45mg | 30% | |
| Potassium | 53.24mg | 2% | |
| Total Carbs | 21.47g | 14% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 2.18g | 17% | |
| Protein | 3.86g | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 9% | |
| Calcium | 50.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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