2 cups short grain rice, cooked 1/2 cup grated Parmesan cheese 1/2 Tbsp fresh oregano, chopped 1/2 tsp kosher salt 1/4 tsp pepper 1 large egg, beaten `1/2 cup flour 1/4 cup olive oil 3 Tbsp unsalted butter, plus more for garnish chopped Italian parsley for garnish
Combine rice, cheese, oregano, salt, pepper and egg. Form rice mixture into eight 2-inch round cakes. Transfer to a plate or sheet tray, coverer and refrigerate for at least 30 minutes to allow cakes to firm up.
Dredge cakes in flour. Heat oil and 3 Tbsp butter in a skillet over medium high heat. Working in two 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 parsley.