Crispy Rice and Potato Patties with Avocado Sour Cream Dip

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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:

  • 180 g (1 cup) white rice

  • Salt, to taste (for boiling water and seasoning)

  • 400 g (14 oz) potatoes, peeled and chopped

  • 1 medium onion, finely chopped

  • 2 eggs

  • 100 g (3.5 oz) shredded cheese (mozzarella or cheddar)

  • 1 tablespoon fresh parsley, chopped

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Coat with breadcrumbs
    Pour the breadcrumbs into a shallow dish. Gently coat each patty in breadcrumbs, pressing lightly so they stick.

  7. 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.

  8. 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.

  9. Serve
    Serve the hot patties with a generous dollop of avocado sour cream dip. Garnish with fresh herbs if desired.

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