Description
Crispy Rice and Potato Cakes with Avocado Cream Sauce are golden, cheesy patties made from leftover rice and mashed potatoes, served with a tangy and creamy avocado herb sauce. A comforting, satisfying vegetarian dish perfect for any meal.
Ingredients
- For the rice and potato cakes:
- 180g cooked rice, cooled
- 400g boiled potatoes, mashed
- 1 onion, finely chopped
- 2 eggs
- 100g cheese, grated (cheddar, gouda, or mozzarella)
- 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 garlic, minced
- Fresh dill, chopped
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine rice, mashed potatoes, onion, parsley, eggs, cheese, breadcrumbs, oregano, salt, and pepper. Mix until well combined and holds together.
- Shape into small patties, pressing gently to form.
- Heat oil in a skillet over medium heat. Fry cakes in batches, 3–4 minutes per side, until golden and crisp.
- While cakes cook, blend avocado, sour cream, garlic, dill, salt, and pepper until smooth.
- Serve hot cakes with avocado cream on the side or drizzled on top.
Notes
- Add spinach or zucchini for extra vegetables.
- Mix in chili flakes or jalapeños for a spicy twist.
- Use feta and lemon zest for a Mediterranean variation.
- Bake at 400°F (200°C) for 20–25 minutes for a lighter version.
- Reheat in oven or skillet to retain crispiness.
Nutrition
- Serving Size: 1 cake with sauce
- Calories: 160
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
