Golden Rice & Potato Patties with Roasted Tomato & Onion Relish

Golden Rice & Potato Patties with Roasted Tomato & Onion Relish ingredients

• 2 medium russet potatoes
• 1 cup cold cooked white rice
• 1/4 cup yellow onion
• 1 large large egg
• 1/4 cup all-purpose flour
• 2 tbsp fresh chives
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 1.5 cups cherry tomatoes
• 1 medium red onion
• 1 medium carrot
• 2 tbsp olive oil
• 2 cloves garlic cloves
• 1 tbsp red wine vinegar
• 1 tsp brown sugar
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp fresh basil

How to make Golden Rice & Potato Patties with Roasted Tomato & Onion Relish

1. Prepare for Relish Roasting: Preheat oven to 400°F (200°C). On a large baking sheet, combine the 1.5 cups halved cherry tomatoes, 1 medium thinly sliced red onion, and 1 medium diced carrot.
2. Season & Roast Relish Vegetables: Drizzle the vegetables with 2 tablespoons of olive oil. Add the 2 minced garlic cloves, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss gently to coat. Spread the vegetables in a single layer. Roast for 25-30 minutes, stirring halfway through, until the tomatoes are softened and slightly burst, and the onions and carrots are tender and lightly caramelized.
3. Finish the Relish: Remove the roasted vegetables from the oven. Transfer them to a bowl and add 1 tablespoon red wine vinegar and 1 teaspoon brown sugar. Stir gently to combine. Taste and adjust seasoning if needed. Set aside to cool slightly while preparing the patties.
4. Prepare Patty Mixture: In a large mixing bowl, combine the 2 medium mashed russet potatoes and 1 cup cold cooked white rice. Add the 1/4 cup finely minced yellow onion, 1 large beaten egg, 1/4 cup all-purpose flour, 2 tablespoons chopped fresh chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly with your hands until the mixture is cohesive.
5. Form the Patties: Divide the mixture into 8-10 equal portions. Shape each portion into a flat, round patty, about 3 inches in diameter and 1/2 inch thick.
6. Heat Skillet for Patties: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. The oil should be shimmering but not smoking.
7. Pan-Fry Patties: Carefully place 3-4 patties into the hot skillet, ensuring not to overcrowd. Cook for 4-5 minutes per side, until deeply golden brown and crispy. The internal temperature should be heated through.
8. Drain Patties & Repeat: Transfer the cooked patties to a plate lined with paper towels to drain excess oil. Repeat with the remaining patties, adding more oil to the skillet if needed.
9. Serve: Arrange the warm golden rice and potato patties on a serving platter. Spoon a generous amount of the roasted tomato and onion relish over the top or serve on the side. Garnish with 2 tablespoons of fresh chopped basil before serving.

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