Crispy Golden Rice & Potato Patties with Creamy Garlic‑Dill Sauce

I bring you golden, crunchy rice and potato patties served with a luscious garlic‑dill sauce. They’re crispy on the outside, tender inside, and utterly delicious—perfect as an appetizer, side, or light meal.

Why You’ll Love This Recipe

I love how these patties transform leftover rice and mashed potatoes into crisp, flavor-packed bites. The garlic‑dill sauce adds a fresh, creamy contrast that elevates every bite. They’re versatile, satisfying, and come together in no time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked rice (white, brown, or your choice)

• Mashed potatoes (leftover or freshly made)

• Large egg (for binding)

• Breadcrumbs (plus more for coating)

• Grated Parmesan cheese (optional)

• Salt and freshly ground black pepper

• Smoked paprika or chili powder (optional)

• Olive oil or cooking spray (for frying/baking)

For the Creamy Garlic‑Dill Sauce:

• Mayonnaise or Greek yogurt

• Sour cream or cream cheese

• Garlic cloves, minced

• Fresh dill, finely chopped

• Lemon juice

• Salt and pepper to taste

directions

1. I combine cooked rice, mashed potatoes, egg, breadcrumbs, Parmesan (if using), salt, pepper, and paprika in a bowl—mixing until it holds together.

2. I shape the mixture into patties about ¾‑inch thick and coat each in extra breadcrumbs.

3. I heat olive oil in a skillet (or brush patties with oil and bake-coated on a sheet).

4. For frying, I cook patties over medium heat until golden and crisp, about 3–4 minutes per side. For baking, I preheat oven to 425 °F, place patties on parchment, spray with oil, and bake ~15–18 minutes, flipping halfway.

5. While they cook, I whisk together mayonnaise (or yogurt), sour cream, garlic, dill, lemon juice, salt, and pepper until smooth.

6. I plate the patties with a dollop of garlic‑dill sauce and garnish with extra dill or lemon zest.

Servings and timing

• Servings: Makes about 8‑10 patties (serves 4)

• Timing:

  • Prep: 10 minutes

  • Cook (frying/baking): 10–18 minutes

  • Total: about 25 minutes

Variations

• I add finely chopped scallions, spinach, or corn to the patty mix for color and flavor.

• I swap Parmesan for cheddar or feta for a cheesy twist.

• I stir in crumbled bacon or diced ham for a savory boost.

• I season the sauce with dill and swap lemon for lime to change the flavor profile.

storage/reheating

• I store leftover patties (cool completely) in an airtight container in the fridge for up to 3 days.

• I reheat them in a 350 °F oven or air fryer for about 5 minutes until crispy again.

• I keep sauce separately and add fresh drizzle just before serving.

• You can freeze uncooked patties in a single layer on a tray, then transfer to bags—freeze up to 1 month—and cook from frozen, adding a few extra minutes.

FAQs

Can I use fresh potatoes instead of leftovers?

Yes—I mash them first, cool them slightly, and then mix with rice. They work just as well.

What type of rice is best?

I use leftover white or brown rice—day‑old rice holds together better than freshly cooked.

Can I bake them instead of frying?

Absolutely—I bake at 425 °F for a crisp crust with less oil, flipping halfway.

Is this recipe gluten‑free?

You can make it gluten‑free by using gluten‑free breadcrumbs or crushed gluten‑free crackers.

Can I make the sauce dairy‑free?

Yes—I use dairy-free mayo or yogurt and omit sour cream; it still turns out creamy and flavorful.

Conclusion

I find these Crispy Golden Rice & Potato Patties with Creamy Garlic‑Dill Sauce to be a delightful, crowd‑pleasing dish. They’re crunchy, flavorful, and so simple yet impressive. Perfect for using up leftovers or creating a light, satisfying meal that everyone enjoys.