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Butter Yogurt Rice Cakes Recipe

Butter Yogurt Rice Cakes Recipe
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4.6 from 12 reviews

These butter yogurt rice cakes are a crispy and flavorful way to use up leftover rice. With a hint of tang from yogurt and a savory touch of Parmesan, these patties make for a versatile side dish or snack.

Ingredients

Units Scale

Main Ingredients:

  • 2 cups cooked white rice (preferably short or medium grain)
  • 1/2 cup plain whole milk yogurt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional Additions:

  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped chives or green onions
  • Vegetable oil or butter for frying

Instructions

  1. Mix Ingredients: In a large bowl, combine cooked rice, yogurt, melted butter, egg, salt, pepper, and Parmesan cheese. Add chives if desired.
  2. Shape Patties: Form the mixture into small patties, about 2–3 inches wide.
  3. Fry: Heat oil or butter in a skillet over medium heat. Cook rice cakes for 3–4 minutes per side until golden and crispy.
  4. Drain and Serve: Transfer to a paper towel-lined plate to remove excess oil. Enjoy warm.

Notes

  • Leftover rice works perfectly for this recipe.
  • For a tangier taste, opt for Greek yogurt.
  • Feel free to mix in shredded veggies like zucchini or carrots for added nutrition.

Nutrition

Find it online: https://easy-tapas-recipes.com/butter-yogurt-rice-cakes-recipe/