Brown Rice Fritters - cooking recipe

Ingredients

2 cups cooked short-grain brown rice
1/2 cup grated parmigiano-reggiano cheese
1/2 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 beaten egg
1/2 cup flour
1/4 cup olive oil
3 tablespoons butter, plus more for garnish
finely chopped flat leaf parsley

Preparation

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.