Save Golden crispy Avocado Cheddar Rice Cakes have become my go-to for a comforting snack or a light lunch when I need something warm and satisfying yet fuss-free. These cakes combine creamy avocado with melting cheddar and herby brightness, all bound up in a tender rice patty. With a side of sour cream or salsa, they disappear as soon as they hit the table.
I remember whipping these up for a weekend brunch with friends. We ate them straight from the skillet with hot coffee and nobody could stop reaching for seconds.
Ingredients
- Cooked white or brown rice: Provides the structure Choose day old or refrigerated rice for best texture
- Ripe avocado: Creamy richness that keeps the cakes moist Make sure your avocado yields to gentle pressure but is not overripe
- Shredded sharp cheddar cheese: Brings bold flavor and meltiness Go for extra sharp for a kick
- Eggs: Essential for binding everything together Look for fresh large eggs
- All-purpose flour or gluten free blend: Stabilizes the mixture Use gluten free flour for dietary needs
- Green onions: Fresh bite and color Use both green and white parts sliced thin
- Garlic powder: Subtle savory depth Use fresh garlic if you prefer a stronger flavor
- Salt: Highlights all the flavors Use sparingly if your cheese is very salty
- Black pepper: Rounds out the taste Use freshly ground for punch
- Fresh cilantro or parsley: Optional but gives herbal lift Choose bright green leaves and chop finely
- Olive oil or vegetable oil: Needed for frying Stick with a neutral oil for best golden finish
Instructions
- Prep the Avocado:
- Mash the avocado in a large bowl just enough so some texture remains Avoid pureeing completely so you get creamy bites in the finished cakes
- Mix Everything Together:
- Add cooled rice shredded cheddar eggs flour green onions garlic powder salt pepper and herbs to the bowl Stir and fold until the mixture is thoroughly combined and sticky The mixture should start to hold its shape when pressed
- Heat the Skillet:
- Place one tablespoon oil in a large nonstick skillet and heat over medium Let the oil get hot but not smoking This ensures crispy edges
- Shape and Form Rice Cakes:
- Scoop about one quarter cup of the mixture for each cake Use your hands to press and compact into firm patties Aim for about eight rice cakes Place the patties gently into the hot pan
- Fry the Cakes:
- Cook cakes in a single layer without crowding Fry each side for three to four minutes until deep golden brown and crisp Flip carefully using a spatula If needed fry in two batches adding a splash more oil for each batch
- Drain and Serve:
- Set cooked cakes on a plate lined with paper towel to absorb any extra oil Serve while warm and crisp Try with a dollop of sour cream a squeeze of lime or your favorite salsa
Save My favorite part is biting into those chunks of avocado still warm and nestled in melted cheddar. My kids now beg for these after school which puts a smile on my face every time I mash the avocados for them.
Storage Tips
Let the rice cakes fully cool and place in a single layer in an airtight container They store well in the fridge up to three days Reheat in a hot nonstick pan for a better texture rather than microwaving which can make them soggy
Ingredient Substitutions
Swap in Monterey Jack or mozzarella if cheddar is too sharp for your taste For something without eggs try a flax egg substitute but know the texture will be softer Amp up the flavor with a bit of chopped jalapeño if you like heat
Serving Suggestions
Serve with a dollop of Greek yogurt or sour cream A side of pico de gallo or salsa makes them extra fresh You can also place them on top of a leafy green salad for a lunch
Cultural and Seasonal Notes
Rice cakes have roots in many Asian and global cuisines In this fusion recipe you get crunchy edges with familiar American flavors In summer try adding corn kernels In fall top with roasted squash or serve alongside soup
Save These rice cakes are perfect for both meal prep and spontaneous snacking You will taste cheesy goodness in every bite with creamy avocado at its heart
Recipe FAQ
- → Can I use brown rice instead of white?
Yes, both cooled white or brown rice are suitable and add subtle differences in flavor and texture.
- → How do I make these gluten-free?
Simply swap all-purpose flour for a gluten-free blend, ensuring all other ingredients are certified gluten-free.
- → What can I serve with them?
Try with sour cream, salsa, guacamole, or a fresh salad to complement the crispy cakes.
- → Can I prepare the mixture ahead of time?
Yes, mix the base and store covered in the fridge for up to a day before shaping and frying.
- → What cheese alternatives work well?
Monterey Jack or mozzarella offer milder flavors and melt smoothly, making easy substitutions for cheddar.
- → How can I add more crunch?
Lightly coat cakes in panko breadcrumbs before frying for an extra crispy exterior.