Cheesy Rice Patties
Fresh, crunchy on the outside and tender with molten cheese inside, these egg-and-rice patties are a perfect way to use leftover rice. Ideal for brunch or as a snackable sandwich filling.
Ingredients
Main Ingredients
- 3 cups Cooked rice, chilled Short or medium-grain rice preferred, such as Arborio or sushi rice.
- 2 large Eggs One additional egg can be added if mixture is dry.
- 1/2 cup Grated Parmesan For umami and crisping.
- 1/2 cup Shredded cheddar or low-moisture mozzarella For melting.
- 1/4 cup All-purpose flour Use breadcrumbs for a firmer texture.
- 2 tablespoons Fresh chives or green onions, finely chopped Parsley or cilantro are optional.
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Freshly ground black pepper
- 3–4 tablespoons Vegetable or canola oil For frying; use a neutral, high smoke point oil.
Instructions
Preparation
- Put 3 cups chilled cooked rice into a large bowl. Break up cold clumps with a fork or your hands.
- Add both eggs, 1/2 cup Parmesan, 1/2 cup shredded cheddar or mozzarella, 1/4 cup flour, 2 tbsp chopped chives, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Use a spatula or clean hands to fold until just combined. The mix should be sticky and hold together when squeezed.
- Dampen hands, scoop ~1/4 cup of mixture, roll into a ball, then flatten to ~3 inches diameter and 1/2 inch thick. Chill formed patties for 15–20 minutes.
Cooking
- Warm a heavy skillet over medium-high. Add 3–4 tbsp oil and let it shimmer.
- Fry patties without crowding for 3–5 minutes per side until golden-brown crust forms.
- Transfer cooked patties to a wire rack set over a baking sheet so air circulates.
Notes
For gluten-free patties, use rice flour or a 1:1 gluten-free flour blend. Serve with various sauces or as a sandwich filling.