Crispy Rice and Potato Patties with Avocado Sour Cream Dip

In a wrap: Tuck into pita or tortillas with veggies and sauce.

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Party snack: Make mini patties and serve warm with different dips.

Side dish: Serve alongside grilled veggies or roasted meat.

These patties are endlessly adaptable, making them perfect for every occasion.

Cooking Tips
Use cold rice and potatoes: They mix and bind better.

Sauté onions: Optional, but adds sweetness and depth.

Wet hands when forming patties: Keeps mixture from sticking.

Press breadcrumbs in gently: Ensures even coating.

Use nonstick skillet: Helps prevent burning and ensures golden crust.

Don’t crowd the pan: Cook in batches for even browning.

Let rest after frying: This helps them stay crisp on the outside.

Follow these tips and you’ll get crispy, perfect patties every time.

Variations to Try
Cheesy Jalapeño: Add diced jalapeños and extra cheddar.

Mediterranean: Add chopped spinach, sun-dried tomatoes, and feta.

Vegan version: Use mashed avocado or a flax egg instead of eggs, and skip cheese.

Gluten-free: Use gluten-free breadcrumbs or crushed cornflakes.

Loaded veggie: Add grated zucchini or carrots (squeeze out excess moisture first).

Indian style: Mix in curry powder, cumin, and fresh cilantro.

This recipe is a flexible base that you can tweak to fit any mood or ingredients.

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