Crispy Rice and Potato Cakes with Avocado Cream Sauce

These Crispy Rice and Potato Cakes with Avocado Cream Sauce are one of my favorite comfort foods—crispy on the outside, soft and cheesy on the inside, and paired with a tangy, creamy herb sauce that brings everything together. It’s a great way for me to use up leftover rice or potatoes, and the result is a savory, satisfying dish that feels both hearty and fresh.

Why You’ll Love This Recipe

I love how versatile and comforting this recipe is. The cakes come out golden and crisp, packed with flavor from onion, herbs, and melted cheese. The avocado cream adds a cool, creamy contrast that balances out the richness. Whether I serve them as a snack, light lunch, or a vegetarian dinner, they always feel like a homemade treat. Plus, the ingredients are simple, and the method is easy.

ingredients

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

For the rice and potato cakes:

• 180g rice, cooked and cooled

• 400g potatoes, boiled and mashed

• 1 onion, finely chopped

• 2 eggs

• 100g cheese, grated

• 100g breadcrumbs

• Fresh parsley, chopped

• Oregano, to taste

• Salt and black pepper, to taste

• Plant oil (for frying)

For the avocado cream sauce:

• 1/2 avocado

• 100g sour cream

• 1 clove of garlic, minced

• Fresh dill, chopped

• Salt and black pepper, to taste

directions

1. I start by combining the cooked rice, mashed potatoes, onion, parsley, eggs, cheese, breadcrumbs, oregano, salt, and pepper in a large bowl. I mix until the mixture is well blended and holds together.

2. I shape the mixture into small patties, pressing them gently to firm up the shape.

3. I heat plant oil in a skillet over medium heat and fry the cakes in batches for about 3–4 minutes per side, until golden brown and crisp.

4. While the cakes are cooking, I make the avocado cream by blending the avocado, sour cream, garlic, dill, salt, and pepper until smooth.

5. I serve the hot rice and potato cakes with a generous spoonful of the avocado cream sauce on the side or drizzled on top.

Servings and timing

This recipe makes about 10–12 cakes.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Sometimes I add chopped spinach or grated zucchini to the mixture for extra veggies. If I want a spicy version, I mix in chili flakes or a chopped jalapeño. For a more Mediterranean flavor, I use feta cheese instead of regular cheese and add lemon zest to the avocado sauce. I’ve also baked the patties at 400°F (200°C) for about 25 minutes for a lighter option.

storage/reheating

I store leftover cakes in the fridge for up to 3 days. To reheat, I pan-fry them again or warm them in the oven at 350°F (175°C) for 10–12 minutes. The avocado cream is best fresh, but I keep it in an airtight container for up to 1 day and stir before using.

FAQs

Can I make these cakes ahead of time?

Yes, I often shape the cakes and refrigerate them uncooked. When ready, I just fry them fresh.

Can I bake instead of fry?

Absolutely. I brush them with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

What kind of cheese works best?

I usually use a melty cheese like mozzarella, cheddar, or gouda. Feta or Parmesan also work for a different flavor.

Can I freeze the rice and potato cakes?

Yes, I freeze them after shaping or after frying. I reheat straight from frozen in a pan or oven.

Is the avocado cream spicy?

Not unless I add something spicy to it. I keep it mild, but a bit of chili or hot sauce gives it a nice kick.

Conclusion

These Crispy Rice and Potato Cakes with Avocado Cream Sauce are a delicious way to turn simple ingredients into something special. Crispy, cheesy, and full of herby flavor, they’re a comforting and satisfying dish I love making again and again. Whether served as an appetizer, a main course, or a fun snack, they always bring warmth and flavor to the table.