For the Crispy Rice and Potato Patties
2 cups cooked white or brown rice (cold)
2 medium potatoes, peeled and diced
1 small onion, finely chopped
2 cloves garlic, minced
½ cup grated cheddar or mozzarella cheese
2 large eggs, lightly beaten
¼ cup all-purpose flour (plus extra for dusting)
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and pepper, to taste
2–3 tablespoons vegetable oil, for frying
For the Avocado Sour Cream Dip
1 ripe avocado, peeled and pitted
½ cup sour cream
Juice of 1 lime
2 tablespoons chopped fresh cilantro
1 small garlic clove
Salt and pepper, to taste
Step-by-Step Instructions
1. Prepare the Potatoes
Place diced potatoes in a pot, cover with water, and add a pinch of salt.
Bring to a boil, then simmer 10–12 minutes until tender. Drain well and mash lightly—leave a few small chunks for texture.
2. Mix the Patty Batter
In a large bowl, combine cooked rice, mashed potatoes, chopped onion, minced garlic, and grated cheese.
Add beaten eggs, paprika, cumin, salt, and pepper. Stir well to combine.
Sprinkle in ¼ cup flour and mix until the mixture holds together. If too wet, add a tablespoon more flour.
3. Shape and Coat Patties
Divide the mixture into 8 equal portions. With floured hands, form each portion into a ½-inch–thick patty.
Lightly dust each patty with additional flour—this helps achieve a golden crust.
4. Fry Until Golden and Crispy
Heat oil in a large nonstick skillet over medium heat.
Add patties in batches (avoid overcrowding). Cook 3–4 minutes per side, until deep golden brown and crisp.
Transfer to a paper towel–lined plate to drain excess oil.
5. Whip Up the Avocado Sour Cream Dip
In a blender or food processor, combine avocado, sour cream, lime juice, garlic, and cilantro.
Blend until smooth. Season with salt and pepper, adjusting lime juice for tanginess.
Transfer to a serving bowl and garnish with extra cilantro or lime zest.
Serving Suggestions
Serve patties hot with the avocado dip on the side.
Garnish with chopped green onions, extra cilantro, or a sprinkle of smoked paprika.
Pair with a crisp green salad or pickled vegetables for a balanced plate.
Tips and Variations
Make it Vegan: Replace eggs with flax “eggs” (1 tbsp ground flaxseed + 3 tbsp water each) and use dairy-free cheese.
Spice it Up: Add chopped jalapeños or a dash of cayenne to the patty mix.
Oven-Baked Option: Bake patties on a greased sheet at 400°F (200°C) for 15–20 minutes, flipping halfway.
Herb Swap: Try fresh dill or parsley in the dip for a different flavor profile.
Nutritional Information (per patty + 2 tbsp dip)
Approximate values:
Calories: 180
Protein: 5g
Carbohydrates: 22g
Fat: 8g
Fiber: 2g
Conclusion
These Crispy Rice and Potato Patties with Avocado Sour Cream Dip are an absolute crowd-pleaser—combining crunch, creaminess, and bright flavors in every bite. Whether you’re entertaining guests or enjoying a cozy night in, they’re sure to become a go-to recipe in your kitchen. Give them a try, and let us know how you customize yours!
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