Crispy Rice & Potato Patties with Zesty Tomato Dip

Crispy Rice & Potato Patties with Zesty Tomato Dip ingredients

• 1.5 lbs Potatoes
• 1.5 cups Cooked white rice
• 1 small Yellow onion
• 1 medium Carrot
• 1 Large egg
• 1/4 cup All-purpose flour
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 cup Panko breadcrumbs
• 1/2 cup Vegetable oil
• 1 14.5 oz can Canned diced tomatoes
• 2 cloves Garlic
• 1/4 cup Yellow onion
• 1 tbsp Olive oil
• 1 tsp Granulated sugar
• 1 tbsp Red wine vinegar
• 2 tbsp Fresh parsley

How to make Crispy Rice & Potato Patties with Zesty Tomato Dip

1. Place 1.5 lbs peeled and cubed potatoes in a medium pot and cover with cold water by about an inch. Add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain well and return the potatoes to the hot pot. Mash them thoroughly with a potato masher until smooth, then set aside to cool slightly.
2. While potatoes cook, heat 1 tablespoon of the vegetable oil in a medium skillet over medium heat. Add 1 small finely diced yellow onion and 1 medium grated carrot, and sauté for 5-7 minutes until softened and translucent, stirring occasionally. Remove from heat and let cool slightly.
3. In a large bowl, combine the mashed potatoes, 1.5 cups cooked white rice, sautéed onion and carrot mixture, 1 beaten large egg, 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly with a spoon or your hands until everything is well incorporated.
4. Place 1 cup Panko breadcrumbs in a shallow dish. Divide the potato-rice mixture into 12 equal portions. Shape each portion into a flat patty, about 1/2-inch thick. Gently dredge each patty in the breadcrumbs, pressing lightly to coat both sides evenly.
5. While forming patties, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1/4 cup finely diced yellow onion and 2 minced garlic cloves, and sauté for 3-4 minutes until fragrant and softened.
6. Stir in the 14.5 oz can of undrained diced tomatoes, 1 teaspoon granulated sugar, and 1 tablespoon red wine vinegar. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste, then stir in 2 tablespoons chopped fresh parsley and remove from heat.
7. Heat the remaining 1/2 cup vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully add 4-5 patties at a time, making sure not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and crispy on both sides.
8. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Repeat with remaining patties. Serve the Crispy Rice & Potato Patties immediately with the warm Zesty Tomato Dip on the side.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.