SAFFRON RICE CAKES:

Steps:

• Cook saffron rice (or, if you don't have, equal amount of rice-a-roni of some flavor) according to directions on package. Cool off in the fridge (VERY necessary step because of the eggs) until at least room temp.
• Heat a skillet on medium-high heat and drizzle with olive oil. Too the cooled rice, beat in the eggs and parmesan.
• Add rice mixture by one tablespoonful drops to the hot oil. Allow to brown on one side, flip, brown the other. Cook in batches so you don't overcrowd the pan.