Crispy Garlic-Herb Rice Patties

Crispy Garlic-Herb Rice Patties are my favorite trick for turning extra rice into a completely new side or snack. With plenty of fresh herbs and a quick pan fry, these patties get extra golden and satisfying. The smoked paprika sneaks in a little something special you would not expect from rice and cheese. They are done in under half an hour and loved by adults and kids.

The first time I made these was after a holiday, and now I purposely make extra rice so we can have these the next day. There is always excitement when these hit the table.

Ingredients

• Cooked leftover rice: about two cups adds substance and a use for leftovers Choose firm rice not mushy to help patties hold together
• Small onion: finely chopped gives a sweet savory flavor Look for onions that feel heavy and solid with tight skins
• Grated cheddar cheese: a half cup makes the patties rich and melty Use sharp cheddar for more flavor
• Large egg: binds everything together I recommend free range eggs for richer color
• Fresh parsley: chopped about a quarter cup for herby brightness Opt for vibrant green leaves with no wilting
• Garlic: two cloves minced for punchy flavor Fresh cloves are juiciest
• Red bell pepper: half diced for color and sweet crunch Pick one that feels firm with glossy skin
• Greek yogurt: two tablespoons for tenderness and a subtle tang Choose whole milk yogurt for the best texture
• Lime juice: a spoonful to brighten the flavors Go for fresh limes with smooth skin
• Salt and black pepper: for seasoning Use fine sea salt and freshly ground pepper if possible
• Smoked paprika: half a teaspoon for subtle smoky depth Try Spanish smoked paprika for authenticity
• All purpose flour: two tablespoons or gluten free alternative to help the patties stay together I like to sift flour first so it blends easily
• Olive oil: for pan frying Start with a good quality extra virgin variety for crisp results

Step by Step Instructions

Mix the Base:

In a large mixing bowl combine the cooked rice chopped onion grated cheese beaten egg parsley garlic and red bell pepper Mix until it is evenly combined This step is key as it distributes the moisture and flavor

Season the Mixture:

Add the Greek yogurt lime juice salt black pepper and smoked paprika Stir well to ensure no streaks remain so every bite is seasoned

Bind with Flour:

Sprinkle the flour over the mixture and gently fold it in Do not over mix The flour helps the patties hold their shape when frying

Shape the Patties:

With clean hands form the mixture into eight equal patties about half an inch thick Try to make the edges even so they brown uniformly

Heat the Skillet:

Pour about two tablespoons of olive oil into your skillet and set over medium heat Wait until the oil shimmers before adding patties

Pan Fry the Patties:

Carefully lower four patties into the hot oil Cook for about three or four minutes per side Let them get golden and crisp before flipping Use a spatula to gently press for even browning

Drain and Repeat:

Set cooked patties on a paper towel lined plate to catch extra oil Fry the next batch and keep warm

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I love how the smoked paprika transforms the flavor profile It reminds me of a summer camping trip when we cooked everything over fire and tried smoked seasonings for the first time My kids always ask what makes these different and the answer is that smoky magic

Storage Tips

Keep any leftovers in an airtight container in the fridge for up to three days They reheat best with a quick turn in a hot skillet to revive crispness and flavor You can freeze them for up to two months just layer between parchment before sealing and reheat straight from frozen

Ingredient Substitutions

Try Monterey Jack or mozzarella for a milder cheese punch You can swap parsley for fresh cilantro or dill For gluten free diners rice flour works just like regular flour and keeps the texture light

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Serving Suggestions

Serve as a party appetizer with yogurt dip or as a lunch with a crisp salad These also make a great base for eggs in a brunch plate or a crunchy side dish for soups and stews

Cultural and Historical Context

Rice patties pop up in cuisines around the world as a clever way to use what is left from last night In some places they are spiced differently or stuffed with meat or veggies Our version borrows ideas from Mediterranean and Latin cooking blending herbs cheese and lime for a bright fresh feel

Frequently Asked Questions

→ How can I keep the patties from falling apart?

Make sure to bind the mixture thoroughly with egg and flour. Gently shape the patties and let them rest for a few minutes before cooking for best results.

→ Can I make this gluten-free?

Yes, simply substitute the all-purpose flour with rice flour or a gluten-free flour blend to keep the texture intact.

→ What other herbs or cheeses work well?

Try fresh cilantro, dill, or basil. Swap cheddar for mozzarella, feta, or Parmesan for delicious variations in flavor.

→ Is it possible to prepare the patties ahead of time?

You can shape the patties ahead and refrigerate them, then fry just before serving for maximum crispiness and flavor.

→ What’s a good dipping sauce pairing?

Serve with Greek yogurt mixed with lime, spicy mayo, tzatziki, or your favorite savory dipping sauce for extra flavor.