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Vegetarian, Busy evenings

Leftover rice and cheese patties with salad

Rice and cheese patties are a family recipe for 4 people, ready in 25 minutes, rated very easy, at about €1.30 per person. They turn leftover cooked rice into golden patties with melted cheese, served with a green salad. The trick is pressing them firmly in the pan so they hold together and brown evenly.

Got leftover rice in the fridge? Perfect, turn it into golden, crispy patties that even the kids will ask for seconds of.

Leftover rice and cheese patties with salad
Total time
25 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall, Winter
The kids
They generally like it

These patties have a golden, crispy crust on the outside and a soft center where rice and cheese bind together thanks to the eggs. Onion and chives add just enough flavor without taking over, and the shredded cheese ties everything together. It's a simple dish that gives leftover rice a second life without it being obvious on the plate.

This is the perfect recipe for a rushed weeknight, when there's rice left over from the day before and dinner needs sorting out fast. Kids love them because they feel like crispy nuggets, and adults appreciate how simple and cheap they are. Mon Chou likes this recipe because it keeps food from going to waste while still pleasing the whole table.

The ingredients

4 people

Pantry

  • Cooked rice (leftovers) 500 g
  • Flouroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Eggs 3
  • Onion 1
  • Chives 1 sprigs
  • Green salad 1

Dairy

  • Shredded Swiss cheese 120 g

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Slice the onion thin and chop the chives.

    If the kids aren't fans of onion, grate it very fine so it disappears into the patty.

  2. In a large bowl, mix the rice, beaten eggs, cheese, onion, chives, flour, salt, and pepper.

    Cold rice is easier to work with wet fingers, it won't stick.

  3. Shape eight patties with damp hands.

    A heaping tablespoon of the mixture gives you evenly sized patties.

  4. Brown the patties in an oiled skillet over medium heat, four minutes on each side. 8 min

    Only flip them once the crust has formed, otherwise they'll fall apart.

  5. Dress the salad with the remaining oil, vinegar, salt, and pepper, and serve the patties right away.

    Set the patties on paper towels for a minute so they stay crispy.

Our tips to get it right

  • Drain the rice well if it released water in the fridge, otherwise the mixture will be too wet and the patties will fall apart while cooking.
  • Use a nonstick skillet and a wide spatula to flip the patties without breaking them.
  • If the mixture feels too soft to shape, add another tablespoon of flour rather than forcing the patties together.

The variations

  • Swap the Swiss cheese for Gruyère or grated Parmesan for a sharper flavor.
  • Stir in cooked peas or corn for a more colorful version that kids tend to love.
  • For a faster version, shape four large patties instead of eight, they just need one extra minute per side.

What to serve it with

  • Green salad with vinaigrette
  • Homemade applesauce
  • Plain yogurt on the side

Storage

The patties keep for 2 days in the fridge in a sealed container. Reheat them in a skillet for a few minutes on each side to bring back the crispiness. Freezing isn't recommended, the rice turns mushy once thawed.

Questions about this dish

Can I use freshly cooked rice instead of leftovers?

Yes, but let the rice cool completely first. Warm rice makes the mixture too wet, and the patties won't hold together as well while cooking.

Can I swap the flour for another binder?

You can use the same amount of cornstarch, it binds the mixture just as well. Don't skip the binder entirely, the patties would fall apart.

Can I make the mixture ahead of time?

Yes, you can mix all the ingredients up to two hours ahead and keep it in the fridge. Shape the patties right before cooking so they hold their shape.

How do I adapt this recipe for young kids?

Shape smaller patties, more like mini nuggets, which are easier for little hands to hold. You can also cut back on the onion or grate it very fine so it blends in.

How long does it take to make leftover rice and cheese patties with a side salad?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in leftover rice and cheese patties with a side salad?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does leftover rice and cheese patties with a side salad cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Always check the labels of the products you buy.

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