Tortitas de Arroz Rojo con Salsa Verde (Red Rice Fritters with Green Salsa)
Crisp golden fritters made from leftover red rice, cheese and coriander, served with a tangy tomatillo salsa for dipping.
Made with Salsa verde (cooked tomatillo salsa) and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.18 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Break up your ready made arroz rojo (see the base recipe) in a large bowl. It works best chilled, straight from the fridge.
- 2
Add the eggs, cheese, masa harina, spring onion, coriander and a pinch of salt. Mix well until the mixture holds together when pressed.
- 3
Shape into 12 small patties, about 5 cm across and 1.5 cm thick. Press them firmly so they do not break up.
- 4
Heat 2 tbsp of the oil in a large non-stick frying pan over a medium heat. Fry half the patties for 3 to 4 minutes per side, until deep golden and crisp.
7 min - 5
Drain on kitchen paper and repeat with the rest of the oil and patties. Make sure the middle is steaming hot all the way through.
7 min - 6
Warm your ready made salsa verde (see the base recipe) gently or serve it at room temperature, with the tortitas for dipping.
Tips
- Use cold rice. Freshly cooked rice is too soft and wet and the patties fall apart.
- Press the patties firmly and flip only once they release easily from the pan.
- Add a little more masa harina if the mixture feels loose.
- Serve with extra lime and a few slices of avocado.
Storing and freezing
Eat straight away. Cool leftovers within 1 hour, refrigerate for up to 1 day and reheat once in a hot oven until steaming hot all the way through.
Questions
Can I bake instead of fry?
Yes. Brush the patties with oil and bake at 200C (fan 180C) for 25 minutes, turning halfway. They will be less crisp but still good.
Can I make them egg free?
Not easily. The eggs bind the patties. A flax egg or a thick potato mash could replace them, but the texture changes.
Is it gluten free?
Yes. Masa harina is naturally gluten free, and so is the rest. Check the cheese and your base recipes if you need to be sure.
More made with salsa verde (cooked tomatillo salsa)
Tacos de Chorizo con Nopales (Chorizo and Cactus Tacos)
DFEFNFBurritos de Pollo en Salsa Verde (Green Salsa Chicken Burritos)
EFNFTamales de Puerco en Salsa Verde (Pork Tamales in Green Salsa)
GFDFEFSopes de Carnitas (Thick Masa Cups with Pork)
GFEFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.