Prep 10 mins
Cook 6 mins
- 3 cups cooked brown rice
- 1 cup grated carrot
- 1⁄2 cup finely chopped onion
- 1⁄4 cup snipped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 eggs, beaten
- 1⁄2 cup whole wheat flour or 1⁄2 cup all-purpose flour
- 1⁄4 cup vegetable oil
- Combine all ingredients except oil.
- Form into 12 thin patties, pressing firmly with hands.
- In large skillet, cook patties in heated oil until brown, turning once.
- Serve with dairy sour cream or yogurt, if desired.
Great recipe for using up leftover rice! I used dried parsley instead of fresh and had leftover white rice, but think brown rice would be even better. Thanks!
These were very tasty... I used regular flour, but will have whole wheat next time.... I used lots of fresh onion and garlic, and made them a little more pourable with milk. I fried them like fritters in hot olive oil and they were a total hit. Whole grain rice, organic veggies, olive oil....healthy, yet tastes really decadent. Thanks for posting a great recipe.
I made short-grain brown rice specifically for this, used curly parsley, and cooked it all in extra-virgin olive oil. I also substituted a gluten-free flour for the wheat. I found the patties rather difficult to form properly and ended up having to remake some to end up with the "correct" number of patties. I really enjoyed these, but they kinda look like hashbrowns, so if you aren't expecting it the taste can be a surprise at first. They were a satisfying lunch, and they'd probably make a good side dish to a larger meal if you have cooked rice on hand and a good food processor. I imagine that this would probably be a good way to "sneak" some vegetables to kids that don't like to eat them.