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Delicious Recipe

Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 71 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 10-12 patties 1x
  • Category: Side-dishes
  • Method: Frying
  • Cuisine: Fusion/Vegetarian
  • Diet: Vegetarian

Description

These Crispy Golden Rice & Potato Patties are a delightful fusion of fluffy potatoes and leftover rice, folded together with fresh herbs and pan-fried to golden perfection. Paired with a cool, creamy garlic dill sauce, this snack-worthy dish makes a delicious appetizer, side, or vegetarian main that’s easy to prepare and irresistibly crunchy on the outside while tender inside.

Ingredients

Units Scale

For the Patties

  • 1 cup cooked white or brown rice (preferably cold/leftover)
  • 2 medium russet potatoes, peeled and diced
  • 1/4 cup finely chopped scallions
  • 2 tablespoons chopped fresh dill
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup panko breadcrumbs (plus extra for coating, if desired)
  • 1 large egg
  • 2–3 tablespoons vegetable oil (for frying)

For the Creamy Garlic Dill Sauce

  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 clove garlic, finely minced
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Boil the Potatoes – Place peeled, diced potatoes in a pot of cold salted water. Bring to a boil and cook for 10-12 minutes until fork-tender. Drain well and let cool for a few minutes.
  2. Prepare the Patty Mixture – In a large bowl, mash the cooled potatoes. Add the cooked rice, scallions, chopped dill, Parmesan (if using), garlic powder, panko breadcrumbs, egg, and season generously with salt and pepper. Mix everything together until just combined. If mixture seems dry, add a tablespoon of water; if too wet, add more breadcrumbs.
  3. Shape the Patties – Scoop about 1/4 cup of mixture per patty. Form into discs about 3/4-inch thick. For extra crispiness, lightly dredge each patty in additional panko breadcrumbs.
  4. Pan-Fry – Heat vegetable oil in a large nonstick skillet over medium heat. Arrange patties in a single layer (work in batches if necessary), cooking 3-4 minutes per side until deeply golden and crisp. Transfer to a cooling rack or paper-lined plate.
  5. Make the Garlic Dill Sauce – While patties cook, whisk together sour cream or Greek yogurt, mayonnaise, minced garlic, chopped dill, lemon juice, and a pinch each of salt and pepper. Refrigerate until ready to serve.
  6. Serve – Arrange patties on a platter. Serve warm, paired generously with the creamy garlic dill sauce for dipping.

Notes

  • Use leftover rice for best texture, as fresh rice can be sticky.
  • To make these completely vegetarian, skip the Parmesan or use a vegetarian cheese alternative.
  • Try substituting parsley or chives if you don’t have fresh dill.
  • The patties can be shaped ahead and refrigerated 1 day or frozen up to 2 months before frying.
  • Bake the patties on a lined baking sheet at 425°F (220°C) for 15-18 minutes per side for a lighter option.

Nutrition

  • Serving Size: 2 patties with sauce
  • Calories: 180
  • Sugar: 1g
  • Sodium: 290mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 35mg

Find it online: https://newsvks.com/delicious-recipe-2/