Avocado Cheddar Rice Cakes (Printable Version)
Crispy cakes blending rice, avocado, and cheddar for a savory, vegetarian snack or light brunch.
# What You’ll Need:
→ Base
01 - 2 cups cooked white or brown rice, cooled
02 - 1 ripe avocado, peeled, pitted, and diced
03 - 1 cup shredded sharp cheddar cheese
04 - 2 large eggs
05 - 1/4 cup all-purpose flour or gluten-free flour blend
06 - 2 green onions, finely sliced
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon fresh cilantro or parsley, chopped (optional)
→ For Frying
11 - 2 tablespoons olive oil or vegetable oil
# Step-by-Step Guide:
01 - In a large bowl, mash the avocado gently, keeping some pieces intact for added texture.
02 - Add cooled rice, shredded cheddar cheese, eggs, flour, green onions, garlic powder, salt, pepper, and herbs to the bowl. Mix thoroughly until the mixture holds together.
03 - Warm 1 tablespoon of oil in a large nonstick skillet over medium heat.
04 - Using approximately 1/4 cup of mixture for each, form compact patties—aim for about 8 cakes.
05 - Place patties in the skillet without overcrowding. Cook each side for 3 to 4 minutes, until golden brown and crispy. Cook in batches if necessary, adding more oil as required.
06 - Transfer rice cakes onto a paper towel to drain. Serve warm, optionally accompanied by sour cream or a squeeze of lime.
# Additional Tips::
01 -
- Quick to prepare and cook
- Versatile as a snack or main course
02 -
- Swap wheat flour for gluten-free blend for allergies
- Monterey Jack or mozzarella can replace cheddar for milder flavor
03 -
- Lightly coat cakes in panko before frying for extra crunch
- Add chopped jalapeño for a gentle spice kick