Crispy Rice Patties with Vegetables and Eggs
Crispy Rice Patties with Vegetables and Eggs are golden-brown, pan-fried cakes made from cooked rice mixed with finely chopped vegetables like carrots, bell peppers, and scallions, bound together with beaten eggs. These patties are seasoned with spices and herbs for a burst of flavor, offering a crispy exterior and a soft, savory interior. They make a versatile dish, perfect as a snack, appetizer, or side, and can be customized with additional ingredients like cheese or herbs for extra flavor.
Ingredients:
2 cups cooked rice (chilled)
2 large eggs (lightly beaten)
1/2 cup carrots (grated)
1/2 cup zucchini (grated)
1/4 cup green onions (chopped)
1 cup breadcrumbs (adjust as needed for binding)
Salt (to taste)
Pepper (to taste)
Olive oil (for frying)
Instructions:
Prepare the Rice and Vegetables
Ensure the cooked rice is chilled; it helps the patties hold their shape.
Grate the carrots and zucchini, and chop the green onions.
Mix Ingredients
In a large mixing bowl, combine the chilled rice, beaten eggs, grated carrots, zucchini, and green onions.
Stir until everything is evenly distributed.
Add Breadcrumbs
Gradually add breadcrumbs to the mixture and mix until it begins to hold together. Adjust the amount of breadcrumbs as needed depending on the moisture in the mixture.
Season with salt and pepper to taste.
Form Patties
Take a portion of the mixture and shape it into patties, about 2-3 inches wide and 1 inch thick.
Fry the Patties
Heat a skillet over medium heat and add a thin layer of cooking oil.
Once hot, place the patties in the skillet and fry for about 3-4 minutes per side until golden brown and crispy.
Drain and Serve
Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.
Serve warm with your favorite dipping sauce or as a side dish.
Enjoy these delicious, crispy rice patties loaded with vegetables for a satisfying snack or light meal!