Total Time
Prep 10 mins
Cook 6 mins

Ingredients Nutrition


  1. Combine all ingredients except oil.
  2. Form into 12 thin patties, pressing firmly with hands.
  3. In large skillet, cook patties in heated oil until brown, turning once.
  4. Serve with dairy sour cream or yogurt, if desired.


Most Helpful

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!

Chef de Sucre October 13, 2009

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.

Denibates April 14, 2008

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.

Angela Curtis April 23, 2002

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