Pasta Patty Appetizer Recipe

Pasta Patty Appetizer Recipe Recipe

Making pasta patties is my way of using left-over pasta. I made a very simple pasta dish mixing pre-cooked elbow macaroni, ricotta cheese, Parmesan cheese and eggs. I wanted to create a nice contrast of texture, so I breaded the pasta patties using panko bread crumbs from Asian Food Grocer and gave them a quick pan fry.

I served the crunchy patties with tomato sauce and a light green salad. This is a great light meal for lunch, and can be put together very quickly if you have leftover cooked pasta on hand.

Ingredients

Yields: 6 servings

16 ounces cooked elbow macaroni pasta (see tips)
4 tablespoons caramelized onions (see tips)
6 tablespoons ricotta cheese, at room temperature
4 tablespoons canola oil (or any neutral oil), as needed
2 eggs
2 teaspoons corn starch
¼ cup parmesan, shredded
1 sprig oregano, chopped
½ teaspoon cayenne powder
2 teaspoons green onions (white and green parts)
4 tablespoons curly parsley, chopped
¼ teaspoon turmeric powder
1-½ cups panko breadcrumbs
1 teaspoon black pepper, freshly cracked
1 teaspoon salt
2 tablespoons butter (or more oil)


Directions

Preparing the pasta mixture:

In a mixing bowl, combine the pasta with the ricotta cheese, oregano, green onions, parsley, caramelized onions and 2 tablespoons panko.

In a bowl, lightly beat the eggs. Add the cornstarch, cayenne powder and turmeric powder. Season with salt and pepper.

Assembly time:

Place the remaining panko in a large plate.

Grease disposable gloves with oil and form the pasta patties.

Using a metal circle cutter, form ½-inch thick patties. Dredge the patties with panko on both sides.

Heat a large, non-stick pan with the remaining oil. Add butter. Once the butter is melted, place the patties to the hot pan. Make sure to space the pasta patties about 1 to 2 inches apart so that they don't touch each other. Lower the heat to medium-high and pan-fry until golden. Using a silicone spatula, flatten the patties and flip them. Cook for about 2 minutes on each side until a golden crust is formed on both sides of the patties. Transfer to a platter. I cooked them in 3 batches.

I served them along with a bed of lettuce. Drizzle with your favorite vinaigrette.

Serve warm or at room temperature with tomato sauce or sour cream on the side.

Bon appétit!


Tips

I used elbow macaroni pasta but orzo pasta would work well too. 6 ounces of dry pasta will make about 16 ounces of cooked pasta.

Panko is made from a kind of Japanese bread. The bread is crustless and is turned into crumbs. You can buy the same panko brand from AsianFoodGrocer.com. If you buy AsianFoodGrocer.com products before October 22nd, 2011, you can get 10% off your entire order by entering coupon code PHAMFATALE during checkout (exclusively for Pham Fatale readers).

Panko Recipe with Picture

How to caramelize onions: Heat about 1 tablespoon of oil in a non-stick pan. Add thinly sliced onions. Cook over medium-low heat for about 10-15 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown. To save time, I often have already-caramelized onions on hand in the freezer. I suggest making them in advance in large batches. Just place about 1 tablespoon of tightly packed fried onions per slot in an ice-cube tray and freeze them.

For a vegan version, omit the cheese and butter and replace them with a bechamel sauce made of dairy-free milk such as almond milk.

You can also serve these pasta patties as a filling for sandwiches.

Published By: Jacqueline Pham on October 11, 2011.


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