Description
These butter yogurt rice cakes are a crispy and flavorful way to use up leftover rice. With a hint of tang from yogurt and a savory touch of Parmesan, these patties make for a versatile side dish or snack.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked white rice (preferably short or medium grain)
- 1/2 cup plain whole milk yogurt
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Additions:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped chives or green onions
- Vegetable oil or butter for frying
Instructions
- Mix Ingredients: In a large bowl, combine cooked rice, yogurt, melted butter, egg, salt, pepper, and Parmesan cheese. Add chives if desired.
- Shape Patties: Form the mixture into small patties, about 2–3 inches wide.
- Fry: Heat oil or butter in a skillet over medium heat. Cook rice cakes for 3–4 minutes per side until golden and crispy.
- Drain and Serve: Transfer to a paper towel-lined plate to remove excess oil. Enjoy warm.
Notes
- Leftover rice works perfectly for this recipe.
- For a tangier taste, opt for Greek yogurt.
- Feel free to mix in shredded veggies like zucchini or carrots for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 rice cake
- Calories: 110
- Sugar: 1g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
