Pan Fried Chimichurri Rice Cake Recipe
Prep time
Cook time
Total time
This South American inspired rice cake recipe is packed with fresh herbs, flavorful veggies, and spicy aji amarillo paste. Hola, flavor town!
Serves: 16 Cakes
  • 3 cups Leftover Chimichurri Rice (recipe on blog)
  • 1 Egg
  • 5 oz. Queso Fresco, crumbled
  • 4 oz. Monterey Jack cheese, grated
  • ¼ cup Italian or Plain Breadcrumbs
  • 1 tbsp. Olive Oil
  • 1 tbsp. Butter
  • 1 tbsp. Fresh Cilantro, minced
  • 1 tbsp. Fresh Italian Parsley, minced
  • 1 Lime, cut into wedges
  • Tomatillo Salsa Verde (recipe on blog)
  1. Allow rice to fully cool before prepping the rice cakes.
  2. When you're ready to make, mix the cooled rice with the egg, queso fresco, Monterey Jack cheese and the breadcrumbs.
  3. Roll into 1-inch patties and pan fry in olive oil and butter for 2 - 3 minutes on each side. Allow them to cool on a stack of paper towels.
  4. Enjoy immediately with fresh herbs, limes, and your favorite dipping sauce.
Recipe by Slice of Jess at