Crispy Garlic-Herb Rice Patties (Print Version)
# Ingredients:
→ Base
01 -
2 cups cooked leftover rice (any variety)
02 -
1 small onion, finely chopped
03 -
1/2 cup grated cheddar cheese
04 -
1 large egg, beaten
→ Herbs and Aromatics
05 -
1/4 cup fresh parsley, finely chopped
06 -
2 cloves garlic, minced
07 -
1/2 red bell pepper, finely diced
→ Binding and Seasoning
08 -
2 tablespoons Greek yogurt
09 -
1 tablespoon lime juice
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
12 -
1/2 teaspoon smoked paprika
13 -
2 tablespoons all-purpose flour or gluten-free alternative
→ For Frying
14 -
2 tablespoons olive oil
# Instructions:
01 -
In a large mixing bowl, add the cooked rice, finely chopped onion, grated cheddar cheese, beaten egg, chopped parsley, minced garlic, and diced red bell pepper. Mix thoroughly to combine.
02 -
Stir in the Greek yogurt, lime juice, salt, black pepper, and smoked paprika until the mixture is evenly seasoned.
03 -
Sprinkle the flour over the mixture and gently fold in until fully incorporated. Shape the mixture into 8 equal-sized patties, each about 1.25 cm thick.
04 -
Heat olive oil in a large non-stick skillet over medium heat. Place four patties in the hot oil and cook for 3–4 minutes per side, or until golden-brown and crisp.
05 -
Transfer cooked patties to a plate lined with paper towel to absorb excess oil. Fry the remaining patties in batches, ensuring each side achieves a crispy texture.
06 -
Serve hot with your preferred dipping sauce or as an accompaniment to your main dish.
# Notes:
01 -
Smoked paprika imparts a distinct smoky depth that elevates flavor complexity.
02 -
Gluten-free flour such as rice flour may be substituted for an allergy-friendly version.
03 -
For variation, experiment with alternate herbs like cilantro or dill, or swap cheddar for other cheeses.
04 -
Store any leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for optimal texture.