My mashed potato and rice patties are an easy, tasty way to use up leftover mashed potatoes and rice. They make a satisfying side dish with a crisp exterior when pan-fried or a lighter finish when oven-baked. If you’ve wondered whether rice and mashed potatoes pair well together, this simple recipe proves they do.
🥔 Mashed Potato and Rice Patties Ingredients
These patties require just a few pantry staples:
- ½ cup cold leftover mashed potatoes (seasoned to taste)
- ¼ cup cooked leftover rice, chilled
- 2 tablespoons flour
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- Cooking oil spray (for oven method)
- 2 tablespoons olive oil and 1 tablespoon butter (for stovetop method)
A printable recipe card is available at the end of the post.
Use a 1½-tablespoon cookie scoop to portion the mixture and a metal spatula to shape and flip the patties. If baking, line a sheet with parchment paper. For the crispiest stovetop result, a cast iron skillet works best.
🍚 Mashed Potato and Rice Recipe
In a mixing bowl, combine the mashed potatoes, rice, flour, egg, garlic powder, onion powder, and salt and pepper. Stir until the mixture is evenly combined and holds together when pressed.
Oven directions: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper. Scoop eight 1½-tablespoon portions onto the sheet, spray the tops lightly with cooking spray, and bake for 20 minutes. Halfway through, flip and gently flatten each patty, spray again, and finish baking until golden and crisp.
Stovetop directions: Heat 2 tablespoons olive oil and 1 tablespoon butter in a cast iron skillet over medium heat. Scoop eight patties into the skillet and cook without moving for about 7 minutes. Flip, press gently to flatten, and cook another 5–7 minutes until golden and crisp.
Serve the patties warm on their own or with a dollop of sour cream or yogurt. Refrigerate leftovers in a covered container for 3–4 days and reheat in a skillet or oven to restore crispness.
What to Serve with Rice and Potatoes
These potato-rice patties pair well with many proteins—beef, fish, or roasted chicken—and with simple steamed or roasted vegetables like broccoli or carrots. They also work nicely alongside a green salad for a complete meal.
Watch How to Make It!
Mashed Potatoes and Rice Patties Recipe
Summer Yule
Print Recipe
Ingredients
- ½ cup mashed potatoes (chilled; seasoned as you prefer)
- ¼ cup cooked rice (chilled)
- 2 tablespoons flour
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper, to taste
- cooking oil spray (for oven method)
- 2 tablespoons olive oil and 1 tablespoon butter (for stovetop method)
Instructions
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1. In a bowl, mix mashed potatoes, rice, flour, egg, garlic powder, onion powder, and salt and pepper until evenly combined.
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2. Oven: Preheat to 425°F (218°C). Portion eight 1½-tablespoon scoops onto parchment, spray lightly, bake 20 minutes, flipping and spraying again at the halfway point.
Stovetop: Heat oil and butter over medium in a skillet. Cook four patties at a time for about 7 minutes, flip, flatten, and cook 5–7 more minutes until golden.
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3. Serve warm with sour cream or your favorite dip. Store leftovers covered in the fridge for 3–4 days.
Equipment
- Cookie scoop
- Spatula
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). Potato and rice patties are a comforting, carb-forward side. They’re lower in protein and fiber, so pair them with a protein-rich main or a fiber-rich vegetable to make the meal more satisfying.
Pan-frying increases calories compared with baking; choose the method that fits your goals. Nutrition details reflect one serving of the oven-baked version.
nutrition info disclaimer
All recipes may not suit individual medical needs. Consult a registered dietitian or your physician for personalized advice. Nutrition estimates vary with brands and ingredients used and should be treated as approximations.
Nutrition
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