Description
These butter yogurt rice cakes are a delightful way to use up leftover rice, creating crispy, savory patties that are perfect as a snack or side dish. The addition of Greek yogurt adds a creamy texture, while Parmesan cheese gives a hint of nutty flavor. Easy to make and versatile, these rice cakes are a great option for a quick and tasty meal.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked white rice (preferably short or medium grain)
- 2 tablespoons unsalted butter (softened)
- 1/3 cup plain Greek yogurt
- 1 large egg
- 1/4 teaspoon salt
Optional Additions:
- 1/4 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- olive oil or butter for pan-frying
Instructions
- Mix Ingredients: In a large bowl, combine cooked rice, softened butter, Greek yogurt, egg, salt, and garlic powder (if using). Add Parmesan cheese if desired.
- Form Patties: Shape the mixture into small patties about 2–3 inches wide and 1/2 inch thick.
- Cook Rice Cakes: Heat a skillet over medium heat with a little olive oil or butter. Cook the rice cakes for 3–4 minutes per side until golden and crispy.
- Serve: Drain on paper towels and enjoy warm as a snack or side dish.
Notes
- Great use for leftover rice.
- Enhance with chopped herbs like chives, parsley, or dill.
- Can be made gluten-free and vegetarian.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Snack
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 rice cake
- Calories: 130
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 40 mg
