Crispy Golden Rice & Potato Patties with Creamy Garlic-Dill Sauce

Description

These crispy rice and potato patties are the ultimate answer to leftover rice. Golden on the outside, tender on the inside, and irresistibly flavorful, they’re paired with a cool, creamy garlic-dill sauce that brings everything together. Perfect as an appetizer, light lunch, or vegetarian main dish, these patties are budget-friendly, easy to prepare, and sure to please every palate.

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Ingredients

For the Patties:

• 2 cups cooked white rice (cold, leftover rice works best)
• 1 cup mashed or grated cooked potato (Yukon Gold or Russet)
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/4 cup finely chopped parsley or green onion
• 1/4 cup grated Parmesan cheese (optional but adds flavor)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika or sweet paprika
• 1 large egg, lightly beaten
• 1/4 cup all-purpose flour or chickpea flour
• 1/2 cup breadcrumbs (plus more for coating, if desired)
• Olive oil or neutral oil, for frying

For the Garlic-Dill Sauce:

• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon mayonnaise (optional for extra creaminess)
• 1 tablespoon fresh chopped dill (or 1 tsp dried)
• 1 clove garlic, grated or finely minced
• 1 teaspoon lemon juice
• Salt and black pepper, to taste

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Instructions

1. Prepare the Patty Mixture

In a large bowl, combine the cold rice, mashed potato, chopped onion, garlic, herbs, Parmesan (if using), salt, pepper, and paprika. Mix until evenly combined.

Add the egg and flour, then stir in the breadcrumbs. You should have a slightly sticky but moldable mixture. If it’s too loose, add a bit more flour or breadcrumbs; if it’s too dry, add a tablespoon of water or another egg yolk.

2. Shape the Patties

Using your hands, form the mixture into 8–10 small patties about ½ inch thick. Place them on a tray or plate. Optional: Lightly coat each patty in additional breadcrumbs for a crunchier crust.

Transfer the tray to the fridge and chill for at least 15–20 minutes. This helps the patties hold their shape during frying.

3. Make the Sauce

While the patties are chilling, whisk together all sauce ingredients in a small bowl: sour cream (or yogurt), mayo (if using), dill, garlic, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
Cover and refrigerate until ready to serve.

4. Cook the Patties

Heat a nonstick skillet over medium heat. Add 2–3 tablespoons of oil and swirl to coat the pan.

Working in batches, cook the patties for about 3–4 minutes per side until golden brown and crisp. Resist the urge to flip too early—wait until a crust has formed for the best texture.

Drain on a paper towel-lined plate and continue until all patties are cooked.

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Tips for Best Results

• Use cold rice and potatoes: This prevents sogginess and helps the patties stay firm.
• Don’t overcrowd the pan: Give each patty room to breathe for an even golden crust.
• Make them ahead: You can prep and refrigerate the patties up to 24 hours in advance. They also freeze well before cooking—just thaw and fry.
• Gluten-free option: Use chickpea flour instead of all-purpose and gluten-free breadcrumbs.
• Extra crunch: Panko breadcrumbs make an excellent coating if you want extra crispiness.

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Serving Suggestions

These patties pair beautifully with a side salad, roasted vegetables, or even tucked into a pita wrap. Serve with a generous dollop of garlic-dill sauce or try with tzatziki, harissa yogurt, or a tangy tomato chutney.

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Storage & Reheating

Store: Leftover patties can be kept in an airtight container in the fridge for up to 3 days.
Reheat: For best texture, reheat in a skillet or toaster oven to restore the crispiness. Avoid microwaving, which softens the crust.
Freeze: Freeze cooked patties between parchment layers. Reheat from frozen in the oven or air fryer at 375°F (190°C) for 10–12 minutes.

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FAQ

Can I bake these instead of frying?
Yes! Brush both sides with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

Can I add veggies to the mixture?
Absolutely. Try grated carrots, zucchini (squeeze out moisture), or chopped spinach. Don’t add too much or the patties may not hold together well.

Can I make them vegan?
Yes, skip the egg and use a flax egg (1 tbsp flaxseed + 2.5 tbsp water). Also, replace Parmesan with nutritional yeast.

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