Rice and Potato Patties with Avocado-Yogurt Sauce transform humble kitchen staples into a show-stopping dish that’s as versatile as it is delicious. Tender rice and fluffy mashed potatoes come together in a golden, crisp patty, infused with aromatic onions, grated carrot, and fresh parsley. Each bite offers a satisfying contrast between the crunchy breadcrumb exterior and the soft, savory interior. Paired with a creamy avocado-yogurt sauce brightened by garlic and dill, these patties become an irresistible appetizer, side dish, or main course that appeals to vegetarians and omnivores alike. Whether you’re looking for a simple weeknight dinner, an elegant party hors d’oeuvre, or a make-ahead meal for busy days, this recipe delivers comfort, flavor, and nutrition with minimal fuss.
Cooking Time
Preparation: 20 minutes
Cooking rice & potatoes: 20 minutes
Mixing & forming patties: 10 minutes
Frying patties: 15 minutes
Sauce assembly: 5 minutes
Total: 70 minutes
Ingredients
180 g (about 1 cup) long-grain rice
360 ml (1½ cups) water
Salt, to taste (divided)
2 large potatoes (approximately 400 g), peeled and cut into chunks
1 small onion, finely chopped
1 medium carrot, grated
A handful of fresh parsley, chopped
2 large eggs
½ tsp dried oregano
¼ tsp freshly ground black pepper
100 g (1 cup) grated cheese (cheddar, mozzarella, or a blend)
100 g (1 cup) fine breadcrumbs
Vegetable oil, for frying
For the Avocado-Yogurt Sauce:
½ ripe avocado
100 g (⅓ cup) plain yogurt
1 garlic clove, minced
A few sprigs fresh dill, chopped
Salt & pepper, to taste
Step-by-Step Cooking Directions
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