Cheesy Rice and Potato Croquettes with Avocado Cream Dip
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 (makes about 12 croquettes)
Description: These Cheesy Rice and Potato Croquettes are a heavenly fusion of tender potatoes and fluffy rice, packed with savory flavors from herbs, cheese, and a crispy breadcrumb coating. Paired with a zesty avocado cream dip, they’re the perfect appetizer, snack, or side dish for any occasion. I first made these for a family gathering, and they were an instant hit—crunchy on the outside, soft and cheesy on the inside, with a refreshing dip that ties it all together. Best of all, they’re easy to whip up, making them a go-to recipe for busy days!
Ingredients
For the Croquettes:
- 180g rice (white or jasmine works well)
- 400g potatoes (peeled and cubed)
- 1 medium onion (finely chopped)
- 2 tablespoons fresh parsley (chopped)
- 2 large eggs (lightly beaten)
- 1 teaspoon dried oregano
- 100g cheese (cheddar or mozzarella, grated)
- 100g breadcrumbs (panko or regular)
- Salt (to taste)
- Black pepper (to taste)
- Plant oil (for frying, such as vegetable or canola oil)
For the Avocado Cream Dip:
- ½ avocado (ripe, mashed)
- 100g sour cream (or “acid cream” as listed)
- 1 clove garlic (minced)
- 1 tablespoon fresh dill (chopped)
- Salt (to taste)
- Black pepper (to taste)
Equipment:
- Large pot (for boiling)
- Mixing bowls
- Frying pan or deep fryer
- Potato masher or fork
- Plate (for breadcrumbs)
- Small bowl (for the dip)
Instructions
- Cook the Rice and Potatoes (10 minutes): Start by cooking the rice according to package instructions—typically, 180g of rice needs about 2 cups of water. Bring to a boil, then simmer for 12-15 minutes until tender. Drain and set aside to cool slightly. Meanwhile, peel and cube the potatoes, then boil them in salted water for about 10 minutes or until fork-tender. Drain well and mash them with a potato masher or fork until smooth.
- Prepare the Croquette Mixture (5 minutes): In a large mixing bowl, combine the mashed potatoes and cooked rice. Add the finely chopped onion, chopped parsley, dried oregano, grated cheese, salt, and black pepper. Mix everything together until well combined. Taste and adjust seasoning if needed. Add one of the beaten eggs to the mixture—this will help bind the croquettes. Stir until the mixture holds together when shaped.
- Shape the Croquettes (5 minutes): Scoop about 2 tablespoons of the mixture and roll it into a small log or oval shape, similar to what’s shown in the first image. Repeat until you’ve used all the mixture—you should get about 12 croquettes. Place them on a cutting board or plate.
- Coat the Croquettes (3 minutes): Set up a breading station: place the remaining beaten egg in a shallow bowl and the breadcrumbs on a plate. Dip each croquette into the egg, ensuring it’s fully coated, then roll it in the breadcrumbs to cover completely. This step will give them that irresistible crispy exterior, as seen in the second image.
- Fry the Croquettes (10-12 minutes): Heat about ½ inch of plant oil in a large frying pan over medium heat. Once the oil is hot (test by dropping a breadcrumb in—it should sizzle), add the croquettes in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make the Avocado Cream Dip (3 minutes): While the croquettes are frying, prepare the dip. In a small bowl, mash the avocado until smooth. Stir in the sour cream, minced garlic, chopped dill, salt, and black pepper. Mix until creamy and well combined. Taste and adjust seasoning as needed. This dip adds a fresh, tangy contrast to the warm croquettes.
- Serve and Enjoy: Arrange the hot croquettes on a serving platter and garnish with a sprinkle of extra parsley or dill for a pop of color. Serve with the avocado cream dip on the side. These are best enjoyed fresh and crispy, but they also reheat well for a quick snack the next day!
Tips for Success
- Make Ahead: You can prepare the croquette mixture and shape them a day in advance. Store them in the fridge, then coat and fry when ready to serve.
- Baking Option: For a lighter version, bake the croquettes at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crispy.
- Cheese Variations: Swap the cheddar or mozzarella for feta or gouda for a different flavor profile.
- Storage: Store leftover croquettes in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Why This Recipe Works
The combination of rice and potatoes creates a unique texture—soft and hearty with a bit of chew from the rice. The cheese melts into the mixture, adding a gooey richness, while the herbs like parsley, oregano, and dill bring freshness. The breadcrumb coating ensures a satisfying crunch, and the creamy avocado dip balances the flavors with its tangy, garlicky notes. Plus, the recipe is straightforward and quick, making it perfect for beginners or anyone short on time.
Serving Suggestions
These croquettes are versatile! Serve them as an appetizer at a party, a side dish with grilled meats or a fresh salad, or even as a main course for a light meal. Pair them with a crisp white wine or a refreshing lemonade to complement the flavors. For kids, you can serve them with ketchup or a mild yogurt dip if the avocado cream is too bold.
Enjoy making these Cheesy Rice and Potato Croquettes with Avocado Cream Dip—they’re sure to become a favorite in your household! Let me know how they turn out or if you’d like to tweak the recipe further.
