Crispy Stuffed Potato Rice Patties with Cheese and Creamy Dill Sauce

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These Crispy Stuffed Potato Rice Patties are a delicious blend of tender mashed potatoes, fluffy rice, sautéed vegetables, and melted mozzarella cheese—all packed into golden, crispy patties. Each patty is pan-fried until beautifully browned and served with a refreshing dill-infused yogurt and mayonnaise dipping sauce. These savory bites are perfect for any time of day and are great as an appetizer, snack, side dish, or meatless main. The creamy cheese center and herbed flavor profile make them irresistibly satisfying, and the crispy breadcrumb coating adds a lovely crunch. This recipe is perfect for using up leftover rice and potatoes and turning simple ingredients into something special.

Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12–15 patties
Cuisine: Eastern European / Fusion Comfort Food

Ingredients

For the Patties:

  • 200 grams white rice

  • Water, for boiling

  • 1 kg potatoes, peeled and cubed

  • Salt, to taste

  • 1 onion, chopped

  • 1 carrot, grated

  • 30 grams butter

  • 100 grams mozzarella cheese, cubed or shredded

  • 2 eggs

  • 1 egg yolk (for coating)

  • A handful of fresh parsley, chopped

  • Black pepper, to taste

  • Italian herbs, to taste

  • Oil, for greasing hands and frying

  • Breadcrumbs, for coating

For the Sauce:

  • 2 tablespoons Greek yogurt

  • 2 tablespoons mayonnaise

  • 1 garlic clove, minced

  • 1 pickled cucumber, finely chopped

  • A sprig of fresh dill, finely chopped

  • Salt, to taste

Step-by-Step Instructions

Prepare the Rice and Potatoes

  1. Cook the Rice
    Rinse 200 grams of white rice thoroughly under cold water to remove excess starch. In a medium saucepan, add the rice and enough water to cover. Bring to a boil, reduce heat, and simmer until tender. Drain and let cool.

  2. Boil the Potatoes
    Peel and cube 1 kg of potatoes. Place in a large pot, cover with cold water, and add salt. Bring to a boil and cook until tender. Drain and set aside to cool slightly.

Prepare the Vegetable Mix

  1. Sauté the Vegetables
    In a skillet over medium heat, melt 30 grams of butter. Add the chopped onion and sauté until translucent, about 5 minutes. Add the grated carrot and cook for another 3–5 minutes. Set aside to cool.

  2. Mash the Potatoes
    In a large mixing bowl, mash the boiled potatoes until smooth. Add the cooked rice and stir to combine.

  3. Add Flavor and Texture
    To the mashed potato mixture, add the sautéed onion and carrot, 2 whole eggs, 1 egg yolk, chopped parsley, salt, black pepper, and Italian herbs. Mix thoroughly until a cohesive dough forms.

Form and Fill the Patties

  1. Prepare Your Station
    Grease your hands with a little oil to prevent sticking. Prepare a bowl with beaten egg and another with breadcrumbs for coating.

  2. Stuff the Patties
    Take a small amount of the mixture in your hands, flatten it into a disc, and place a small piece or pinch of mozzarella cheese in the center. Fold the dough around the cheese and form into a patty.

  3. Coat the Patties
    Dip each formed patty into the beaten egg, then roll in breadcrumbs until evenly coated.

Fry the Patties

  1. Heat the Oil
    In a large frying pan, heat enough oil to shallow fry the patties over medium heat.

  2. Fry Until Golden
    Carefully place the patties in the pan and fry until golden brown on one side (about 3–4 minutes). Flip and cook the other side until evenly browned.

  3. Drain and Repeat
    Transfer fried patties to a paper towel-lined plate to absorb excess oil. Repeat with remaining patties.

Make the Creamy Dill Sauce

  1. Mix the Sauce Ingredients
    In a small bowl, combine Greek yogurt, mayonnaise, minced garlic, finely chopped pickled cucumber, dill, and a pinch of salt. Stir until smooth and refrigerate until serving.

Serve the Patties

  1. Plate and Enjoy
    Serve the warm patties with a generous spoonful of creamy dill sauce. Garnish with additional parsley or dill if desired.

Nutritional Information (per patty with sauce)

  • Calories: 180

  • Protein: 5g

  • Carbohydrates: 22g

  • Fat: 8g

  • Fiber: 2g

  • Sugar: 2g

  • Sodium: 260mg

Origin and Popularity

Stuffed potato patties are popular throughout Eastern Europe, the Balkans, and parts of the Middle East, often made with regional variations of fillings and spices. The addition of rice makes them extra hearty and stretches ingredients further—ideal for feeding a family. These patties take inspiration from recipes such as kartoffelpuffer, cutlets, and aloo tikkis, blending comfort, creativity, and resourcefulness in a dish that transcends borders.

Reasons to Love This Recipe

  • Golden and Crispy Outside, Soft and Cheesy Inside

  • Perfect for Leftovers: Great use of extra rice and boiled potatoes

  • Comfort Food Classic: Savory, warm, and satisfying

  • Vegetarian-Friendly: Fills you up without meat

  • Make-Ahead Friendly: Patties can be formed in advance and fried later

  • Family Approved: Kids love the cheesy surprise inside

Health Benefits

While indulgent, these patties also offer:

  • Potatoes: A source of potassium, fiber, and vitamin C

  • Rice: Provides energy and pairs well with fiber-rich ingredients

  • Spin-Off Vegetables: Carrots and onion offer antioxidants and vitamins

  • Greek Yogurt: Rich in protein and probiotics

  • Homemade Over Store-Bought: Lower in sodium and additives than packaged snacks

Serving Suggestions

  • As a Main Dish: Serve with a side salad and dipping sauce

  • As a Snack or Appetizer: Pair with tea or as finger food

  • For Brunch: Serve with eggs and sliced cucumbers

  • For Parties: Make mini versions for bite-sized fun

  • With a Pickle Plate: Perfectly balances the creamy center

Cooking Tips

  • Use Cold Ingredients: Helps the patties hold their shape

  • Drain Well: Remove excess moisture from potatoes and rice for firmer patties

  • Don’t Overfill: Use just enough cheese to avoid leaks

  • Use Neutral Oil: Sunflower or canola oil keeps flavors balanced

  • Let Rest Before Serving: Allows the cheese inside to set slightly

Variations

  • Spicy Version: Add chili flakes or chopped jalapeños

  • Add More Veggies: Include spinach, zucchini, or mushrooms

  • Switch the Cheese: Try feta, cheddar, or smoked gouda

  • Make It Vegan: Use plant-based cheese and egg replacer

  • Bake Instead of Fry: Bake at 200°C (400°F) for 25–30 minutes, flipping halfway

Conclusion

These Crispy Stuffed Potato Rice Patties with Cheese and Creamy Dill Sauce are the ultimate blend of comfort and creativity. With their crisp crust, melty center, and herby dipping sauce, they’re the kind of dish that turns everyday ingredients into something extraordinary. Whether you’re cooking for guests, making a snack for your kids, or just indulging in a cozy homemade meal, these patties are sure to win hearts and satisfy every craving.

Frequently Asked Questions

1. Can I use leftover rice and potatoes?
Yes! This recipe is perfect for using up leftovers and gives them new life.

2. Can I bake these instead of frying?
Absolutely. Brush with oil and bake at 200°C (400°F) for 25–30 minutes, flipping halfway.

3. Can I freeze these patties?
Yes. Freeze after forming and before frying. Thaw slightly before frying or bake directly.

4. What kind of cheese works best?
Mozzarella is great for meltiness, but cheddar, feta, or gouda also work well.

5. Can I make the sauce ahead of time?
Yes. Prepare and refrigerate for up to 3 days.

6. Are they gluten-free?
Not as written, but you can use gluten-free breadcrumbs and flour.

7. How long do they keep in the fridge?
Cooked patties last 3–4 days in the refrigerator in an airtight container.

8. What oil is best for frying?
Use neutral oils like sunflower or vegetable oil for best results.

9. Can I use brown rice?
Yes, but the texture will be slightly firmer. Cook it thoroughly first.

10. Can I add meat to the patties?
Yes. Add cooked minced chicken or turkey for extra protein.

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