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Crispy Garlic Herb Rice Patties are my go-to for turning leftover rice into a whole new snack or side. Loaded with fresh herbs and fried in a pan so they get super golden, they're ridiculously satisfying. That hint of smoked paprika is a fun surprise that makes you wonder if it's really just rice and cheese. Everything's done faster than you think, under thirty minutes, and everyone at my place—grown-ups and kids—are hooked.
I first whipped these up after a holiday dinner. Now, I actually cook extra rice just so we can have these the following day. Trust me, they're always a hit at my table.
Tasty Ingredients
- Olive oil: for frying Get extra virgin if you can for the best crunch
- All purpose flour: two tablespoons—or grab a gluten free flour if needed It helps the patties stay together Sifting it helps mix things up nicely
- Smoked paprika: half a teaspoon gives a smoky hint Go for Spanish style if you want to go classic
- Salt and black pepper: this is your go-to for flavor Fine sea salt and freshly cracked pepper make a big difference
- Lime juice: splash in a spoonful for a zippy finish Find limes with smooth skins
- Greek yogurt: about two tablespoons for extra softness and some tang If you can, grab full fat
- Red bell pepper: half chopped finely brings crunch and color Pick ones that are glossy and firm
- Garlic: two minced cloves for lots of flavor Pick plump fresh ones
- Fresh parsley: about a quarter cup, chopped. Look for bright green, healthy bunches
- Large egg: holds everything together I think free range eggs bring deeper color
- Grated cheddar cheese: half a cup melts in for gooey goodness Extra sharp gives a bigger flavor hit
- Small onion: diced up fine It brings sweetness Go for onions that are heavy and tight skinned
- Cooked leftover rice: two cups—firmer rice is best Fluffy but not mushy holds these together great
Easy How-to Steps
- Let’s Pan Fry:
- Pour two tablespoons of olive oil into the pan Set over medium heat Wait for a shimmer before sliding in those patties
- Second Batch Time:
- Rest the fried patties on a paper towel plate for any drips Repeat for the next round and keep them warm on the side
- Shape Some Patties:
- With your hands, press the mix into eight patties about half an inch thick Try to keep the edges even for perfect browning
- Flour It Up:
- Sprinkle flour over the whole mix Fold it in gently It keeps patties firm without making everything gummy
- Toss in the Seasonings:
- Stir in Greek yogurt, salt, pepper, lime juice, and smoked paprika Blend so every bit gets the flavor, no chunks left
- Mix Everything Together:
- In a big bowl, dump in the rice, onion, eggs, cheese, parsley, garlic, and bell pepper. Mash it together so everything's cozy
- Fry ‘em Up:
- Lower four patties into the pan Fry each side three to four minutes till golden Push down gently with a spatula for even crispy bits
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The boost from smoked paprika totally takes the flavor up a notch. It always takes me back to summer trips cooking over open flames and playing with smoky spices for the first time. My kids always ask why these taste different—it's that smoky kick.
Storing Leftovers
Pop leftovers in a container with a tight lid and stash them in the fridge for up to three days. They're best if you reheat in a hot skillet—it brings the crunch right back. Freeze up to two months layered between parchment and just heat right from frozen if you’re in a rush.
Switch-Ups for Ingredients
Switch up cheese for Monterey Jack or mozzarella if you want it milder. Trade parsley for cilantro or dill if that's what you've got. Gluten free? Rice flour does the job perfectly and keeps things light.
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Fun Ways to Serve
Great as a finger food with a tangy yogurt dip, or toss them on a salad for lunch. They're perfect topped with a runny egg for brunch, or next to soup or stew for crunch.
Background and Traditions
You’ll find patties like these all over the world—they’re a smart way to use leftover rice. Some folks add other spices or stuff them with veggies or meat. This one borrows from Latin and Mediterranean flavors with lime, herbs, and cheese for something super lively and fresh.
Frequently Asked Questions
- → What can I do if my patties won’t hold together?
Add enough egg and flour so the mixture sticks. Shape them gently, pop them in the fridge for a bit, and then cook. That usually does the trick.
- → Is there a quick way to make these gluten-free?
Go for rice flour or any gluten-free blend instead of regular flour. That’ll keep them together and work just fine.
- → Which other cheeses or herbs could I use?
Basil, cilantro, or dill all work great. Mozzarella, feta, and even Parmesan switch up the taste and melt well, too.
- → Can I prep these ahead of time?
Shape the patties whenever you want. Store them in the fridge, and just fry them when you’re ready to eat. That way, they stay crispy and fresh.
- → Got any ideas for dipping sauces?
Mix up some Greek yogurt with lime, try spicy mayo, tzatziki, or grab whatever savory dip you love best.