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½ teaspoon oregano
¼ teaspoon black pepper
100 g (3.5 oz) breadcrumbs
Vegetable oil, for frying
Water, to moisten hands when shaping patties
For the avocado sour cream dip:
½ ripe avocado
100 g (3.5 oz) sour cream
1 garlic clove, finely minced
1 tablespoon chopped fresh dill
Salt and black pepper, to taste
Step-by-Step Cooking Directions
Cook the rice
Rinse the rice thoroughly under cold water. In a medium pot, bring water to a boil with a pinch of salt. Add the rice and cook until tender, about 12–15 minutes. Drain and let it cool slightly.
Boil the potatoes
Peel and dice the potatoes. Add them to a pot of salted water and boil until fork-tender, about 10–12 minutes. Drain and mash until smooth.
Sauté the onion (optional)
For deeper flavor, lightly sauté the finely chopped onion in a bit of oil until soft and golden, about 3–4 minutes. Let cool slightly.
Mix the patty ingredients
In a large bowl, combine the cooked rice, mashed potatoes, sautéed onion, eggs, cheese, parsley, oregano, and black pepper. Mix thoroughly until all ingredients are well incorporated. The mixture should be soft but moldable.
Shape the patties
Moisten your hands with water to prevent sticking. Scoop about ¼ cup of the mixture and shape it into a patty. Repeat until all the mixture is used.
Coat with breadcrumbs
Pour the breadcrumbs into a shallow dish. Gently coat each patty in breadcrumbs, pressing lightly so they stick.
Fry the patties
Heat a thin layer of vegetable oil in a nonstick skillet over medium heat. Fry the patties for 3–4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to remove excess oil.
Make the avocado sour cream dip
In a small bowl, mash the avocado until smooth. Stir in the sour cream, garlic, dill, salt, and pepper. Mix until well combined. Adjust seasoning to taste.
Serve
Serve the hot patties with a generous dollop of avocado sour cream dip. Garnish with fresh herbs if desired.
Nutritional Information (Per Patty with Dip, Approximate for 6 servings)
Calories: 230
Protein: 6g
Carbohydrates: 22g
Fat: 13g
Fiber: 3g
Sugar: 2g
Sodium: 310mg
Calcium: 100mg
Vitamin C: 14mg
Note: Nutritional values may vary depending on specific brands and portion sizes.
The Origins and Popularity of the Recipe
Rice and potato patties are common in Eastern European, South Asian, and Mediterranean cuisines. These versatile patties have long been a staple for using up leftover ingredients like mashed potatoes and rice. What makes this version modern and globally appealing is the addition of cheese and herbs, plus the vibrant, creamy avocado sour cream dip.
The rise of plant-forward meals and make-ahead meal prep options has made dishes like this more popular than ever. They’re budget-friendly, meatless, and comforting — and that makes them a winning recipe across cultures.
Reasons Why You’ll Love This Recipe
Crispy outside, soft inside: The golden crust gives way to a creamy, flavorful interior.
Perfect for leftovers: A great way to use up cooked rice and potatoes.
Versatile and customizable: Swap herbs, cheese, or add veggies.
Kid- and adult-approved: Mild, cheesy, and satisfying for all ages.
Freezer-friendly: Prep and freeze for quick meals or snacks.
Elegant with dip: The avocado sour cream brings a refreshing, creamy contrast.
Naturally vegetarian: Full of flavor without any meat required.
This is one of those recipes that earns a spot in your rotation because it’s both comforting and practical.
Health Benefits
While these patties are crispy and rich, they also offer nutritional perks:
Rice and potatoes: Provide complex carbs and energy.
Eggs and cheese: Offer protein and calcium.
Garlic, parsley, dill: Contain antioxidants and support immunity.
Avocado: Rich in heart-healthy monounsaturated fats and fiber.
Sour cream: Adds probiotics and calcium when used in moderation.
Balanced with fiber, protein, and healthy fats, this dish offers indulgence with nourishing benefits.
Serving Suggestions
As an appetizer: Serve on a platter with dip and toothpicks.
As a light lunch: Pair with a side salad or bowl of soup.
For brunch: Serve with poached eggs or a fruit salad.
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