Save These golden rice cakes combine creamy avocado and sharp cheddar for a crispy snack or satisfying meal that comes together in just thirty minutes. They are an easy way to transform leftover rice and pantry staples into something special, whether you are feeding a hungry crowd or just need a quick solo lunch.
When I first made these for brunch on a lazy Saturday, my family devoured every last one. Now we keep leftover rice on hand just so we can whip up another batch when the craving strikes.
Ingredients
- Cooked white or brown rice: Adds hearty texture and makes use of leftovers choose rice that is fully cooled to help the cakes hold together
- Ripe avocado: Brings a creamy richness and healthy fats make sure it is just soft and bright green inside
- Shredded sharp cheddar cheese: Offers bold flavor and melty goodness go for well-aged cheddar for the best pop
- Large eggs: Bind everything together and provide additional protein use the freshest eggs you can find
- All-purpose flour: Adds structure and helps the cakes crisp up a gluten-free blend works just as well
- Green onions: Give a mild kick and crunch slice as thinly as possible for the best texture
- Garlic powder: Provides savory backbone opt for a good-quality powder for a punchier flavor
- Salt and black pepper: Balance and sharpen the dish taste and adjust these as you like
- Fresh cilantro or parsley: Is optional but brightens up the cakes with herbal freshness
- Olive oil or vegetable oil: Is used for frying so choose one that stands up well to heat
Instructions
- Prepare the Avocado:
- Lightly mash the avocado in a large mixing bowl so it is creamy but still has plenty of chunks for texture this is key for the best mouthfeel do not overmix
- Combine the Batter:
- Add the cooled rice shredded cheddar eggs flour green onions garlic powder salt pepper and your chosen herb to the bowl mix everything with a fork or spatula until the mixture is uniform and just holds together if it feels too loose sprinkle in a little extra flour
- Preheat and Oil the Skillet:
- Place a large nonstick skillet on the stove over medium heat once hot add half your oil and swirl to coat the bottom evenly this helps the cakes become golden and crisp without sticking
- Shape and Form Cakes:
- Use a measuring cup or scoop to portion about one quarter cup of the mixture for each rice cake flatten gently into a compact patty do not pack them too tightly to keep them tender
- Fry in Batches:
- Carefully place a few cakes at a time into the skillet allow some space between them let cook undisturbed for three to four minutes until the bottom is deeply golden brown flip with a spatula and cook the other side just as long if frying in batches add more oil as needed and adjust the heat so they crisp not burn
- Drain and Serve:
- Transfer the cooked cakes to a paper towel lined plate to soak up any excess oil serve warm on their own or with a splash of lime or a dollop of sour cream for extra creaminess
Save I love the burst of cheddar in every bite it reminds me of my grandmother’s grilled cheese sandwiches in winter. My kids now ask to add extra cheese in their batch and the extra gooey pull makes it extra special.
Storage Tips
Let rice cakes cool fully before storing layer with parchment to prevent sticking and keep them in a sealed container in the fridge for up to three days. Reheat in a skillet or oven for best crispiness instead of microwaving which can soften them. You can also freeze in a single layer then transfer to a bag and store for up to two months thaw overnight in the fridge before reheating.
Ingredient Substitutions
Swap the cheddar for another cheese like Monterey Jack for a milder taste or pepper jack if you want some kick. If you do not eat eggs try a flax egg or vegan egg replacer. Leftover cooked quinoa or millet works instead of rice just be sure to cool it well.
Serving Suggestions
Pile warm rice cakes on a platter with bowls of salsa guacamole or an herby yogurt dip. For a light lunch top with arugula and radish or serve alongside a soup. For brunch try with poached or fried eggs on top it is a crowd pleaser.
Cultural and Seasonal Context
Rice cakes get inspiration from both Asian and American comfort foods often appearing at family gatherings and holiday brunches. In spring I will swap in fresh peas or corn and in autumn add a little roasted sweet potato or smoked paprika for a cozier flavor.
Save If your mixture is a bit loose do not hesitate to chill it for ten minutes before shaping the cakes it makes a huge difference in consistency.
Kitchen Questions
- → How do I keep rice cakes from falling apart?
Use cooled rice and ensure egg, flour, and cheese are thoroughly mixed. Shape patties firmly before frying.
- → Can I substitute cheddar cheese?
Yes, Monterey Jack or mozzarella works well for a milder flavor or alternate textures.
- → Is it possible to make these gluten-free?
Use certified gluten-free flour instead of regular flour to accommodate gluten sensitivities.
- → How do I add extra crunch?
Lightly coat patties with panko breadcrumbs before frying for a crispy exterior.
- → What dips pair well with these cakes?
Sour cream, salsa, guacamole, or a squeeze of fresh lime complement the flavors beautifully.
- → Can I make the mixture ahead?
Yes, prepare and refrigerate the mixture up to a day in advance. Cook just before serving for best results.