Crispy Garlic-Herb Rice Patties (Print Version)
# Ingredients:
→ Base
01 -
1 large egg, beaten
02 -
1/2 cup grated cheddar cheese
03 -
2 cups leftover rice, any kind, cooked
04 -
1 small onion, chopped up really fine
→ Herbs and Aromatics
05 -
1/2 red bell pepper, diced up small
06 -
2 cloves garlic, chopped very tiny
07 -
1/4 cup fresh parsley, minced
→ Binding and Seasoning
08 -
2 tablespoons regular or gluten-free flour
09 -
1/2 teaspoon smoked paprika
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
12 -
1 tablespoon lime juice
13 -
2 tablespoons Greek yogurt
→ For Frying
14 -
2 tablespoons olive oil
# Instructions:
01 -
Toss the egg, cheese, cooked rice, and onion in a big bowl. Add diced bell pepper, parsley, and minced garlic next. Stir it all up so everything’s spread around.
02 -
Now dollop in the yogurt, pour in lime juice, toss in the salt, black pepper, and smoked paprika. Stir until every spoonful tastes good.
03 -
Sprinkle your flour on top. Gently fold it in until all the mix holds together. Break off pieces and shape them into 8 thick patties, about as thick as your finger.
04 -
Warm up olive oil in your biggest non-stick pan on medium heat. Set four patties in and cook each side for 3 to 4 minutes until they get crispy and deep gold.
05 -
Move cooked patties onto a plate lined with paper towels so extra oil gets soaked up. Do the next batch the same way until you've fried them all and they're crunchy.
06 -
Dish these out while they're hot. Dip in whatever sauce you love, or serve them alongside your meal.
# Notes:
01 -
Smoked paprika brings an awesome charred flavor and a little bit of earthiness.
02 -
Swap regular flour for rice flour or another gluten-free kind if you need a no-wheat version.
03 -
Change things up with different herbs—maybe toss in dill or cilantro. Try using mozzarella or feta for a twist.
04 -
Pop any extras in a sealed box in your fridge, good for 3 days. To get them crispy again, just heat in a skillet or oven.