# What You'll Need:
→ Base
01 - 2 cups cooked white or brown rice, cooled
02 - 1 ripe avocado, peeled, pitted, and diced
03 - 1 cup shredded sharp cheddar cheese
04 - 2 large eggs
05 - 1/4 cup all-purpose flour or gluten-free flour blend
06 - 2 green onions, finely sliced
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1 tablespoon chopped fresh cilantro or parsley (optional)
→ For Frying
11 - 2 tablespoons olive oil or vegetable oil
# Method:
01 - In a large mixing bowl, mash the avocado gently with a fork, leaving some chunks for added texture.
02 - Add cooled rice, shredded cheddar cheese, eggs, flour, sliced green onions, garlic powder, salt, black pepper, and chopped herbs. Mix thoroughly until the mixture is cohesive and can hold its shape.
03 - Pour 1 tablespoon of oil into a large nonstick skillet and set over medium heat.
04 - Using a measuring cup, portion about 1/4 cup of mixture for each rice cake. Gently shape into compact patties, forming approximately 8 cakes.
05 - Place patties in the hot skillet, spacing them to avoid overcrowding. Cook each side for 3 to 4 minutes, turning once, until the exterior is golden brown and crisp. Add additional oil as needed and fry in batches if necessary.
06 - Transfer finished cakes to a plate lined with paper towels to drain excess oil. Serve warm, optionally with sour cream or a squeeze of lime.
