These easy leftover rice fritters are perfect for toddlers and the whole family! These rice patties are cheesy, crunchy, and so delicious! Don’t let leftover rice go to waste, and make this recipe for next time!
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Table of Contents
Reasons to love these cheesy rice fritters
- Perfect finger food: Toddlers are known for loving finger foods. If your little one isn’t a fan of eating rice, this is a must-try!
- Protein-packed: The eggs and cheese used in the recipe make these rice fritters a perfect lunch or dinner recipe for toddlers and kids. You can pair them with a fruit or veggie for a complete meal!
- Easy and quick: Combine all ingredients in a bowl, spoon onto a hot, greased skillet, and have the most delicious and nutrient-packed finger food for your littles!
- No food waste: I love to repurpose leftover rice. Rice is the one food item we ALWAYS have leftovers, so why not make these fun patties for your next meal?
- Customizable: Add extra veggies, such as shredded carrots, for additional nutrition.
Ingredients to Make These Delicious Rice Fritters
- Cooked rice: Any leftover cooked rice will work. You can also make it with freshly cooked rice!
- Eggs: Eggs are used to bond the patties during the cooking process. The mixture will be runny; the patties will take form once you mix and spoon it into a hot skillet.
- Onions: Finely cut the onions for added flavor. You may also use onion powder.
- Tomato: For added nutrition and flavor.
- Corn starch: Use starch or flour to help bind the patties.
- Green onions: For added flavor.
- Salt: Skip the salt when offering this recipe to babies under 12 months of age.
- Cheese: I love using a combination of mozzarella and parmesan in this recipe, but feel free to use other types of cheese if you prefer. If offering this recipe to babies under 12m, use a low-sodium cheese.
- Olive oil: Used to grease the skillet.
Step-by-step instructions
- In a large bowl, mix all ingredients using a fork.
- Heat a large pan over medium-high heat and add the olive oil.
- With a spoon, make small patties of rice (the rice mixture will be runny).
- Cook until golden brown on the bottom and flip.
- Finish cooking the other side.
- Continue making the rest of the fritters until the rice is finished.
Tips to Make the Best Rice Patties
- The mixture is liquid, so you won’t be able to mold these patties with your hands before cooking. Mix well and use a spoon to add the rice-eggy mixture to the skillet.
- For toddlers, make mini rice patties with 2 tbsp batter. For adults, you can make larger patties with three or more tbsp batter. The smaller the patty size, the crispier it will be!
- Keep the heat medium-high for crispier patties, and add olive oil as you switch batches.
Tools Needed
Storage Instructions
These rice fritters are best when consumed immediately but can be frozen. To defrost, place them in the microwave for about 30s.
Serving Instructions and Substitutions
These rice patties are high in protein due to the egg content. Therefore, they can be served as a primary serving for lunch paired with fruits and vegetables, as a side dish, or even as a protein-easy snack!
When serving this recipe to babies, cut the patties into “fingers” so they can use their palmar grasp to hold the food and self-feed, or into small squares if they have already developed a pincer grasp.
For toddlers, you may offer these patties as is or add a dip for fun!
Frequently asked questions
I recommend adding parmesan cheese for babies > 12 months old as it is a high-sodium cheese. Younger babies should aim to eat in preparations of sodium cheeses such as mozzarella, ricotta, and cottage.
Other High-Protein Lunch Recipes You May Like
If you made my Easy Leftover Rice Fritters (Perfect for Toddlers) or any other recipe on the website, please:
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🥣Recipe
Easy Leftover Rice Fritters (Perfect for Toddlers)
Equipment
- 1 Bowl
- 1 Skillet
Ingredients
- 3 cups cooked rice
- 1 onion small – finely chopped
- 1 tomato small – finely chopped
- 3 eggs
- 4 tbsp corn starch or rice flour, or all-purpose flour
- 1/2 cup mozzarella shredded
- 1/4 cup parmesan cheese shredded
- 1/2 tsp salt
- 1/4 cup green onions finely chopped
- 2 tbsp olive oil for frying
Instructions
- In a large bowl, mix all ingredients together using a fork.
- Heat a skillet over medium-high heat and add the olive oil.
- With a spoon, make small patties of rice.
- Cook until golden brown on the bottom and flip.
- Finish cooking the other side.
- Continue making the patties until the rice is finished.
Notes
- Mix well and use a spoon to add the rice-eggy mixture to the skillet. You won’t be able to mold with your hands!
- For toddlers, make mini rice patties with 2 tbsp batter. For adults, you can make larger patties with three or more tbsp batter. The smaller the patty size, the crispier it will be!
- Keep the heat medium-high for crispier patties, and add olive oil as you switch batches.
Nutrition
Meal Planning Bundle
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