Crispy Rice and Potato Patties with Avocado Sour Cream Dip

• ½ ripe avocado
• 100 g (3.5 oz) sour cream
• 1 garlic clove, finely minced
• 1 tablespoon chopped fresh dill
• Salt and black pepper, to taste

Step-by-Step Cooking Directions

1. Cook the rice
   Rinse the rice thoroughly under cold water. In a medium pot, bring water to a boil with a pinch of salt. Add the rice and cook until tender, about 12–15 minutes. Drain and let it cool slightly.
2. Boil the potatoes
   Peel and dice the potatoes. Add them to a pot of salted water and boil until fork-tender, about 10–12 minutes. Drain and mash until smooth.
3. Sauté the onion (optional)
   For deeper flavor, lightly sauté the finely chopped onion in a bit of oil until soft and golden, about 3–4 minutes. Let cool slightly.
4. Mix the patty ingredients
   In a large bowl, combine the cooked rice, mashed potatoes, sautéed onion, eggs,  cheese, parsley, oregano, and black pepper. Mix thoroughly until all ingredients are well incorporated. The mixture should be soft but moldable.
5. Shape the patties
   Moisten your hands with water to prevent sticking. Scoop about ¼ cup of the mixture and shape it into a patty. Repeat until all the mixture is used.
6. Coat with breadcrumbs
   Pour the breadcrumbs into a shallow dish. Gently coat each patty in breadcrumbs, pressing lightly so they stick.
7. Fry the patties
   Heat a thin layer of vegetable oil in a nonstick skillet over medium heat. Fry the patties for 3–4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to remove excess oil.
8. Make the avocado sour cream dip
   In a small bowl, mash the avocado until smooth. Stir in the sour cream, garlic, dill, salt, and pepper. Mix until well combined. Adjust seasoning to taste.
9. Serve
   Serve the hot patties with a generous dollop of avocado sour cream dip. Garnish with fresh herbs if desired.

Nutritional Information (Per Patty with Dip, Approximate for 6 servings)