Herby Crispy Rice Patties (Print Version)
# Ingredients:
→ Base
01 -
1 large egg, beaten
02 -
1/2 cup grated cheddar cheese
03 -
1 small onion, chopped up fine
04 -
2 cups cooked leftover rice, whatever kind you have
→ Herbs and Aromatics
05 -
1/2 red bell pepper, diced small
06 -
2 garlic cloves, minced
07 -
1/4 cup fresh parsley, chopped
→ Binding and Seasoning
08 -
2 tablespoons regular flour or a gluten-free sub
09 -
1/2 teaspoon smoked paprika
10 -
1/4 teaspoon black pepper
11 -
1/2 teaspoon salt
12 -
1 tablespoon lime juice
13 -
2 tablespoons Greek yogurt
→ For Frying
14 -
2 tablespoons olive oil
# Instructions:
01 -
Toss the egg, cheddar, onion, rice, bell pepper, parsley, and garlic all together in a big bowl. Give everything a good mix with a spoon or your hands.
02 -
Keep going by adding in yogurt, lime juice, smoked paprika, pepper, and a pinch of salt. Mix again until the flavor’s all over.
03 -
Scatter in the flour and fold it into the mix. When you’re done, scoop out eight even chunks and squish 'em flat into thick little rounds.
04 -
Pop the olive oil into a big skillet and set it on medium. Lay four patties at a time in there. Flip them after a few minutes, when they’re crisp and browned on the first side.
05 -
Pull the cooked ones out onto a plate with some paper towel so extra oil soaks off. Finish off the rest of the batch the same way.
06 -
Eat these hot, either dunking them in your favorite sauce or piling them up with whatever else you’re eating.
# Notes:
01 -
Smoked paprika gives these a gentle, smoky kick and makes everything pop.
02 -
You can use rice flour or any gluten-free one instead of regular flour if you need.
03 -
Feel free to swap parsley with cilantro or dill. You can use a different cheese if you’re in the mood.
04 -
Stash leftovers in a tight-lid container in the fridge for up to three days. Warm up in a pan or pop in the oven to keep them crispy.