Save Golden, crispy rice cakes with creamy avocado and sharp cheddar are perfect as a snack, brunch, or light meal. These easy vegetarian treats combine comforting ingredients into irresistible bites for any occasion.
I first made these avocado cheddar rice cakes for a weekend brunch, and they quickly became a favorite for their crispy edges and creamy inside. The bright avocado flavor pairs so well with sharp cheddar, making each bite extra special.
Ingredients
- Cooked white or brown rice: 2 cups, cooled
- Ripe avocado: 1, peeled, pitted, and diced
- Shredded sharp cheddar cheese: 1 cup
- Large eggs: 2
- All-purpose flour (or gluten-free flour blend): 1/4 cup
- Green onions: 2, finely sliced
- Garlic powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Fresh cilantro or parsley (optional): 1 tablespoon, chopped
- Olive oil or vegetable oil: 2 tablespoons (for frying)
Instructions
- Mash avocado:
- In a large bowl, mash the avocado lightly, leaving some chunks for texture.
- Mix the base:
- Add the cooled rice, cheddar cheese, eggs, flour, green onions, garlic powder, salt, pepper, and herbs. Mix until well combined and the mixture holds together.
- Heat oil:
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
- Form cakes:
- Scoop about 1/4 cup of the mixture per cake and shape into compact patties (about 8 total).
- Cook rice cakes:
- Place cakes in the skillet. Cook 3–4 minutes per side, until golden brown and crispy. Add more oil as needed and cook in batches if necessary.
- Drain and serve:
- Drain on a paper towel and serve warm, optionally with sour cream or a squeeze of lime.
Save My family loves how customizable these rice cakes are, and everyone gets to add their favorite toppings. Sharing them hot from the skillet always makes our breakfast feel more special.
Required Tools
Essential tools include a large mixing bowl, fork or potato masher, nonstick skillet, spatula, and measuring cups and spoons.
Allergen Information
Contains eggs, milk (cheese), and wheat/gluten if using regular flour. Substitute with gluten-free flour and always check ingredient labels if allergies are a concern.
Nutritional Information
Each serving provides about 295 calories, 16 g total fat, 27 g carbohydrates, and 10 g protein.
Save Serve these rice cakes fresh from the skillet for best texture. A dollop of sour cream or squeeze of lime makes them especially refreshing.
Recipe FAQs
- → How do I keep rice cakes crispy?
Use chilled rice and fry in hot oil. Avoid overcrowding the pan; drain on paper towels to preserve crunch.
- → Can I substitute the cheddar cheese?
Yes, try Monterey Jack or mozzarella for a milder taste, or use a favorite melting cheese to suit your preference.
- → Is there a gluten-free option?
Swap the all-purpose flour for a certified gluten-free blend to make these cakes gluten-free.
- → What can I serve with these rice cakes?
Enjoy with salsa, guacamole, or a fresh salad. A side of sour cream or lime juice enhances flavor.
- → How do I add extra heat?
Mix in chopped jalapeño or a pinch of chili flakes with the main ingredients for a spicy kick.
- → Can these be made ahead?
Cooked cakes can be stored airtight in the fridge and reheated in a skillet for a few minutes to restore crispness.