Ingredients:

  • 3 cups Cooked, Cold Leftover Rice (dry)
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 2 large Eggs, lightly beaten
  • 3 tablespoons All-Purpose Flour (plus extra for dusting)
  • 2 tablespoons Fresh Parsley, finely chopped
  • 1 tablespoon Fresh Chives, finely snipped
  • 1/2 teaspoon Garlic Powder
  • Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup Olive Oil or Vegetable Oil (for frying)
  • 1/2 cup Good quality Mayonnaise (for Aioli)
  • 1 tablespoon Fresh Lemon Juice (for Aioli)
  • 1 small Garlic Clove, minced (for Aioli)
  • 1 teaspoon Dijon Mustard (for Aioli)

Instructions:

  1. Prepare the Aioli (If using): In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper. Cover and refrigerate.
  2. Combine Binders: In a large mixing bowl, lightly beat the eggs. Add the grated Parmesan, flour, parsley, chives, garlic powder, salt, and pepper. Mix until a thick, pasty binder forms.
  3. Incorporate the Rice: Gently fold the cold leftover rice into the binder mixture using a rubber spatula until everything is uniformly coated, avoiding excessive mashing of the grains.
  4. Shape and Chill: Lightly dust your hands with flour. Scoop out about 1/4 cup of the mixture and gently press it into a neat patty, about 1 inch thick. Place shaped patties onto a plate or baking sheet. Crucially, chill in the refrigerator for at least 30 minutes to ensure they hold their shape.
  5. Heat the Fat: Heat the oil in a large skillet over medium heat. The oil is ready when a tiny crumb sizzles immediately upon contact.
  6. Pan Fry: Carefully place the chilled patties into the hot oil, ensuring you do not overcrowd the pan. Fry for 5–6 minutes per side until they are deep golden brown and wonderfully crispy.
  7. Drain and Serve: Remove patties with a slotted spatula and place them on a paper-towel-lined plate to drain excess oil. Serve immediately with the chilled Herb Aioli.