These Crispy Rice and Potato Patties with Avocado Sour Cream Dip are golden bites of comfort. Made with tender rice, creamy mashed potatoes, herbs, and gooey cheese, they’re crispy on the outside and soft on the inside. Perfect as an appetizer, snack, or side dish, these patties are paired with a luscious avocado and sour cream dip that’s tangy, smooth, and full of fresh flavor. Whether served hot from the skillet or packed in lunchboxes, they deliver a cozy, satisfying bite every time.
Preparation Time, Cook Time, Total Time
Preparation Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield
Servings: 4–6 patties (depending on size)
Cuisine
Comfort Food / Vegetarian / Eastern European-Inspired
Ingredients
For the patties:
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180 g (1 cup) white rice
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Salt, to taste (for boiling water and seasoning)
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400 g (14 oz) potatoes, peeled and chopped
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1 medium onion, finely chopped
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2 eggs
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100 g (3.5 oz) shredded cheese (mozzarella or cheddar)
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1 tablespoon fresh parsley, chopped
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½ teaspoon oregano
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¼ teaspoon black pepper
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100 g (3.5 oz) breadcrumbs
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Vegetable oil, for frying
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Water, to moisten hands when shaping patties
For the avocado sour cream dip:
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½ ripe avocado
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100 g (3.5 oz) sour cream
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1 garlic clove, finely minced
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1 tablespoon chopped fresh dill
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Salt and black pepper, to taste
Step-by-Step Cooking Directions
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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)
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Calories: 230
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Protein: 6g
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Carbohydrates: 22g
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Fat: 13g
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Fiber: 3g
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Sugar: 2g
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Sodium: 310mg
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Calcium: 100mg
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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
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Crispy outside, soft inside: The golden crust gives way to a creamy, flavorful interior.
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Perfect for leftovers: A great way to use up cooked rice and potatoes.
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Versatile and customizable: Swap herbs, cheese, or add veggies.
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Kid- and adult-approved: Mild, cheesy, and satisfying for all ages.
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Freezer-friendly: Prep and freeze for quick meals or snacks.
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Elegant with dip: The avocado sour cream brings a refreshing, creamy contrast.
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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:
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Rice and potatoes: Provide complex carbs and energy.
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Eggs and cheese: Offer protein and calcium.
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Garlic, parsley, dill: Contain antioxidants and support immunity.
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Avocado: Rich in heart-healthy monounsaturated fats and fiber.
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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
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As an appetizer: Serve on a platter with dip and toothpicks.
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As a light lunch: Pair with a side salad or bowl of soup.
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For brunch: Serve with poached eggs or a fruit salad.
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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.
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Side dish: Serve alongside grilled veggies or roasted meat.
These patties are endlessly adaptable, making them perfect for every occasion.
Cooking Tips
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Use cold rice and potatoes: They mix and bind better.
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Sauté onions: Optional, but adds sweetness and depth.
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Wet hands when forming patties: Keeps mixture from sticking.
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Press breadcrumbs in gently: Ensures even coating.
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Use nonstick skillet: Helps prevent burning and ensures golden crust.
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Don’t crowd the pan: Cook in batches for even browning.
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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
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Cheesy Jalapeño: Add diced jalapeños and extra cheddar.
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Mediterranean: Add chopped spinach, sun-dried tomatoes, and feta.
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Vegan version: Use mashed avocado or a flax egg instead of eggs, and skip cheese.
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Gluten-free: Use gluten-free breadcrumbs or crushed cornflakes.
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Loaded veggie: Add grated zucchini or carrots (squeeze out excess moisture first).
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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.
Conclusion
Crispy Rice and Potato Patties with Avocado Sour Cream Dip bring comfort, convenience, and incredible flavor to your kitchen. Whether you’re whipping them up to use leftover ingredients or planning them for a cozy weeknight dinner, they’re the kind of food that feels like a warm hug. Crisped to perfection, loaded with herbs and cheese, and balanced with a cooling avocado dip, this dish proves that simple ingredients can create something truly special.
It’s a recipe that checks every box: comforting, crispy, customizable, and easy to love.
Frequently Asked Questions (FAQ)
1. Can I bake the patties instead of frying?
Yes. Bake at 200°C (400°F) for 20–25 minutes, flipping halfway for even crispness.
2. Can I use leftover rice and potatoes?
Absolutely. This recipe is ideal for repurposing leftovers.
3. How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or pan for crispiness.
4. Can I freeze them?
Yes. Freeze raw or cooked patties in a single layer, then transfer to a freezer bag. Reheat straight from frozen.
5. What other cheeses work well?
Cheddar, mozzarella, gouda, feta, or a mix. Use what you love.
6. Can I make the dip ahead of time?
Yes, but cover it tightly and store in the fridge. Best used within 1–2 days.
7. Is the dip optional?
Yes. The patties are great on their own or with ketchup, mayo, tzatziki, or hot sauce.
8. Can I use brown rice instead of white?
Yes, just make sure it’s fully cooked and soft.
9. What oil is best for frying?
Neutral oils like vegetable, canola, or sunflower work well.
10. How do I make mini patties for appetizers?
Scoop smaller portions (1 tablespoon each), shape into mini rounds, and reduce cook time slightly.