Ingredients
Scale
- 2 cups cold, cooked rice
- 2 medium potatoes, peeled and boiled
- 1 egg (or flax egg for vegan option)
- 2 green onions, chopped
- 1/2 cup breadcrumbs, plus extra for coating
- 1/3 cup shredded cheese (optional)
- Salt and pepper to taste
- 1/2 cup Greek yogurt or sour cream
- 2–3 tablespoons mayo
- Juice of half a lemon
- 1–2 cloves garlic, grated or minced
- 2 tablespoons fresh dill, chopped (dried works in a pinch)
Instructions
- Mash the boiled potatoes in a large bowl and stir in cold cooked rice.
- Add the chopped green onions, egg, breadcrumbs, and season with salt and pepper.
- Mix until the mixture is sticky enough to form into patties.
- Chill the patties in the fridge for about 20 minutes.
- In a separate bowl, mix all the sauce ingredients until well combined.
- Heat oil in a nonstick skillet until shimmering.
- Gently lay each patty in the skillet and cook for a few minutes before flipping to ensure they are crispy.
- Serve warm with creamy garlic-dill sauce.
Notes
For extra crispy patties, add more breadcrumbs if the mixture is too wet. You may bake patties at 425°F for about 15-20 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 patty
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg