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Ryzokeftedes, Greek Rice Patties with leftover rice

Ryzokeftedes, Greek Rice Patties with leftover rice

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Ryzokeftedes (pr. ree-zho-kef-TEH-dhes) are a traditional Greek side dish that consist of small patties of rice that are coated in breadcrumbs and then pan fried.

Ryzokeftedes, is an original concoction of mine as I had some leftover cooked rice from the previous day so I added some grated halloumi and feta, a mixture of spices I make as well as  aromatic Greek herbs (you can add parsley, dill, fennel fronds, fresh mint), then dipped them in egg and coated them with dried breadcrumbs and fried them.

Collage Ryzokeftedes rice balls image

I served them as a side dish to Veal Stroganoff.

Stroganoff spanakopitakia and rice patties ryzokeftedes image

See also my Kid Friendly Rice Patties with Vegetables.

Ryzokeftedes rice patties image

Update:  31 January, 2013:  Here’s another approach to making ryzokeftedes.  This time I had some leftover parboiled rice as well as leftover beer batter after making bakaliaros and stale bread.  They turned out delicious.

Note:  You do not necessarily need the beer batter but can add more bread or just some flour.

Ryzokeftedes (Fried Rice patties)

Ingredients:

  • 2 cups leftover parboiled rice
  • 1 cup leftover beer batter (or about 1/2 cup flour)
  • 150 grams kefalotyri, grated
  • 1 small onion, grated or finely chopped
  • 1 clove roasted garlic, finely chopped
  • 1 egg
  • 1 cup stale bread, grated
  • Salt and freshly ground black pepper
  • 1/3 cup parsley, finely chopped
  • 1 tbsp dried mint
  • Olive oil for frying

Directions:

  1. Mix all the ingredients and form into patties.
  2. Heat the olive oil and fry on both sides until golden brown.
  3. Place on kitchen paper to absorb excess oil before serving.
rice patties with beer batter image

The recipe for Ryzokeftedes goes to the event Creative Conconctions, hosted by me.

Creative Concoctions logo image
rice patties ryzokeftedes image

Rice Patties with leftover rice

Yield: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ryzokeftedes is an original concoction of mine. I made them when I had some leftover cooked rice from the previous day, so I added some grated halloumi and feta, some of my spice mixture, as well as some aromatic Greek herbs.

Ingredients

  • 2 cups leftover boiled rice suitable for risotto (I used Greek Carolina rice)
  • 150 grams halloumi, grated
  • 100 grams feta, crumbled
  • 1 tbsp dried mint
  • 1 tsp of my spice mixture
  • 1/2 cup of any of any of these herbs: Mediterranean hartwort, chervil, parsley, finely chopped)
  • 2 tbsp dried breadcrumbs
  • Salt

For coating:

  • 1 egg
  • 1 cup dried breadcrumbs
  • Olive oil for frying

Instructions

  1. Mix all the ingredients and form into balls.  
  2. Beat the egg. 
  3. Dip the rice balls into the egg mixture and then roll in breadcrumbs until
    completely coated.
  4. Set aside on a plate and repeat with remaining balls. At this point Ryzokeftedes
    may be refrigerated until ready to fry.
  5. Heat the olive oil and fry on both sides until golden brown.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 185Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 405mgCarbohydrates 20gFiber 1gSugar 2gProtein 8g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

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