RICE PATTIES
This is a great way to use leftover rice and any leftover meat, too!
Provided by mis's recipes
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Mix rice, onion, Cheddar cheese, egg, garlic, salt, red pepper flakes, black pepper, parsley, and onion powder by hand in a bowl.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
- From rice mixture into 4 small patties.
- Heat vegetable oil in a large skillet over medium-high heat. Fry patties in hot oil until lightly browned, about 5 minutes per side.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 12.8 g, Cholesterol 53.9 mg, Fat 7.2 g, Fiber 0.4 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 207.9 mg, Sugar 0.6 g
WILD-RICE PECAN PATTIES
As per Betty Crocker "These patties are absolutely delicious served in sandwich buns with cranberry sauce". Or can be served with steamed broccoli on the side. Taken from Betty's Quick and Easy cookbook. I haven't tried them yet, but will soon.
Provided by jonesies
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together except oil.
- Heat oil in 10-inch skillet over medium heat.
- Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch thick.
- Cook about 3 minutes on each side or until light brown.
- Remove patties from skillet; cover and keep warm while cooking remaining patties.
Nutrition Facts : Calories 482.2, Fat 17.1, SaturatedFat 2.4, Cholesterol 105.8, Sodium 120.1, Carbohydrate 68.4, Fiber 6.5, Sugar 3.7, Protein 17.3
ZUCCHINI AND RICE PATTIES
These are very good and easy to throw together, just make sure the pan is heated quite hot before adding as if it is too cool, it makes it harder to handle them and when it comes to flipping they will tend to want to break up. I served these with a corn relish but feel free to have them on their on. I have included the recipe for the relish if you wish to make it.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 40m
Yield 14 Patties
Number Of Ingredients 12
Steps:
- Combine rice, zucchini, onion, parsley, egg, panko flakes and corn in a large bowl, stir with a wooden spoon to mix well.
- Shape into patties (I usually get about 14 patties from this.).
- Heat oil in a large frying pan, once quite hot, but not smoking, add patties in batches and cook until browned on both sides and heated through. Drain on absorbent paper. I served mine with a dollop of corn relish and cream. Recipe follows.
- To Serve: Place salad some salad greens on a plate, arrange patties on this and top with relish if desired.
- Corn Relish and Cream.
- I think this relish is quite delicious and goes great with the patties, I can't get corn relish where I am so I make my own. I am not sure how using a jar of store bought will adjust the taste, (as this is what I have listed for the recipe.) but I am sure it will still taste great.
- Combine all ingredients in a bowl. That's it easy peasy, This makes about 2 cups.
BLACK BEAN-BROWN RICE PATTIES
We like to serve these patties with romaine (drizzled with olive oil and squeezed with lime), sliced avocado and red onion, and fresh cilantro leaves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes 6
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Pulse ingredients in a food processor until combined and season with salt.
- Divide mixture into six portions and form into 1-inch-thick patties. Arrange on a parchment-lined baking sheet. Drizzle with oil and bake until tops are golden and crisp, about 20 minutes.
WILD RICE-PECAN PATTIES
You won't need much time to prepare these elegant rice patties. The combination of wild rice, pecans and mushrooms is outstanding!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- Mix all ingredients except oil.
- Heat oil in 10-inch skillet over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 6 minutes, turning once, until light brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.
Nutrition Facts : Calories 335, Carbohydrate 41 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg
WILD RICE-PECAN PATTIES WITH RED ONION CHUTNEY
Dinner ready in 40 minutes! Serve these delicious wild rice-pecan patties with red onion chutney - a crunchy meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 15
Steps:
- In 2-quart saucepan, heat 1 tablespoon oil over medium heat. Cook onion in oil about 6 minutes, stirring frequently, until onion is tender. Stir in remaining chutney ingredients. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
- Meanwhile, cook wild rice in water as directed on package, drain if necessary. In large bowl, mix cooked wild rice and remaining patty ingredients except oil.
- In 12-inch skillet, heat 2 tablespoons oil over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 3 minutes on each side or until light brown. Remove patties from skillet; cover and keep warm while cooking remaining patties. Serve with chutney.
Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 4 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 29 g, TransFat 0 g
ASIAN RICE AND LENTIL PATTIES
Amazing Asian cuisine boasts a meatless, veggie-powered main dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h23m
Yield 4
Number Of Ingredients 13
Steps:
- Heat rice, lentils and 1 1/2 cups water to boiling in 2-quart saucepan; reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
- Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the onions and egg. Shape mixture into 4 patties, each about 1/2 inch thick.
- Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove patties from skillet; keep warm.
- Heat remaining ingredients except noodles to boiling in same skillet; reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.
Nutrition Facts : Calories 235, Carbohydrate 39 g, Cholesterol 55 mg, Fiber 6 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg
WILD RICE PATTIES
My family doesn't care for leftover wild rice, but this one left them wanting more! Like potato pancakes, but with wild rice instead of potatoes.
Provided by K-Lee
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Stir rice, eggs, tapioca, green onion, and salt together in a bowl.
- Heat oil in a skillet over medium high heat.
- Spoon about 1/3 cup of the rice mixture into hot oil; fry until well-browned, 3 to 4 minutes per side. Remove to a plate lined with paper towels to drain. Repeat until all batter is used.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 45 g, Cholesterol 93 mg, Fat 10 g, Fiber 3.9 g, Protein 11.4 g, SaturatedFat 1.9 g, Sodium 188.4 mg, Sugar 1.9 g
SPICY LAMB PATTIES WITH CAULIFLOWER-ALMOND RICE
Use the spices normally found in merguez lamb sausage to make these paleo-friendly ground lamb patties. Harissa, a spicy tomato-pepper paste, adds both heat and flavor to the lamb. Finely chopped cauliflower "rice" is livened up with lemon juice, plumped golden raisins, parsley and blanched almonds.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand. Form into eight 1/2-inch-thick patties (3 to 4 inches across).
- Heat a grill pan over high heat. Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side.
- For the rice: Combine the raisins and 1 cup of water in a microwave-safe bowl; microwave for 1 minute, then drain and set aside.
- Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses.
- Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes. The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve.
- Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil. Season with salt and pepper.
- Serve the lamb patties over the cauliflower rice.
Nutrition Facts : Calories 407 calorie, Fat 16.5 grams, SaturatedFat 3.8 grams, Cholesterol 103 milligrams, Sodium 351 milligrams, Carbohydrate 28.4 grams, Fiber 8.6 grams, Protein 39.9 grams, Sugar 15 grams
CHEESY BROCCOLI AND BROWN RICE PATTIES
Start with cheesy frozen broccoli & cheese sauce, and make these delicious broccoli and rice patties--perfect for a meatless entrée or a side to grilled or roasted meat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with foil; spray with cooking spray.
- Cook broccoli as directed on box; pour into medium bowl. With kitchen scissors, cut broccoli into 1/4- to 1/2-inch pieces. Add Parmesan cheese, garlic salt and pepper sauce; mix well. Stir in rice. Shape mixture into 4 patties, about 1/2 inch thick. Place on foil-lined cookie sheet.
- Bake 15 minutes; turn. Bake 15 minutes longer or until light golden brown.
- Meanwhile, heat marinara sauce. Serve with patties.
Nutrition Facts : Calories 410, Carbohydrate 79 g, Cholesterol 0 mg, Fat 1, Fiber 10 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 4 g, TransFat 0 g
CUBAN BLACK BEAN PATTIES WITH PINEAPPLE RICE
Make and share this Cuban Black Bean Patties With Pineapple Rice recipe from Food.com.
Provided by dicentra
Categories Black Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat.
- Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
- To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork.
- Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined.
- Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined.
- Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
- Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned.
- Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.
Nutrition Facts : Calories 346.2, Fat 8.9, SaturatedFat 5.2, Cholesterol 23.5, Sodium 793, Carbohydrate 52.6, Fiber 9.9, Sugar 4.3, Protein 14.8
KUMARA (SWEET POTATO) & RICE PATTIES
A lovely low fat vegetable entree or lunch, which is great served hot or cold. Nice for a picnic or served in a burger.
Provided by Stardustannie
Categories Lunch/Snacks
Time 30m
Yield 12-16 patties, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the rice in a large saucepan of salted water until done.
- Meanwhile chop & steam or boil the sweet potato until tender, drain well. Transfer to a large bowl and mash until almost smooth.
- Cut the zucchini into small dice (about the size of the baby peas) add this and all other ingredients to kumara and mix well, season with salt & pepper.
- Divide the mixture into equal portions and cook in non stick fry pan lightly oiled for 3 minutes each side, drain on paper towel.
- Sprinkle with sea salt and serve on a bed of baby spinach and drizzle with sweet chili sauce.
- Note: Nice eaten cold drizzled with lemon juice.
Nutrition Facts : Calories 365.4, Fat 3.6, SaturatedFat 0.9, Cholesterol 46.5, Sodium 162.4, Carbohydrate 73.1, Fiber 7.6, Sugar 8.4, Protein 10.5
NORMA'S CHICKEN & RICE PATTIES
Had some rice made up with home made chicken broth and thought I'd try something new by adding vegetables, chicken along with mushrooms. Shared with my neighbor and they were a hit. Some I put on extra soy sauce while other's I put parmesan cheese of top. We will be having these again. Enjoy!
Provided by Norma DeRemer
Categories Chicken
Time 30m
Number Of Ingredients 16
Steps:
- 1. Add chicken broth to pan along with butter and bring to a boil.
- 2. Remove from stove and add rice and put on a lid. Let sit until broth has fully cooked the rice.
- 3. Mean while place chopped vegetables in a saute pan with 2 tablespoons of butter. Cooked until all is tender.
- 4. Remove from stove and add to rice mixture along with soy sauce.
- 5. Add canned chicken and vegetables & stir until all is mixed well.
- 6. Add eggs and mix well. Salt & pepper to own taste.
- 7. Add enough flour to hold ingredients together.
- 8. Make into thick patties and place in hot skillet with olive oil and brown each side.
- 9. Remove from pan and place on paper towels to drain off any grease.
- 10. Remove from paper towels and place on platter and serve with your favorite salad.
- 11. NOTE: You can have your guest or family use more soy sauce or parmesan cheese of their own choice. Enjoy!
ASIAN RICE AND LENTIL PATTIES
Amazing Asian cuisine boasts a meatless, veggie-powered main dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h23m
Yield 4
Number Of Ingredients 13
Steps:
- Heat rice, lentils and 1 1/2 cups water to boiling in 2-quart saucepan; reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
- Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the onions and egg. Shape mixture into 4 patties, each about 1/2 inch thick.
- Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove patties from skillet; keep warm.
- Heat remaining ingredients except noodles to boiling in same skillet; reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.
Nutrition Facts : Calories 235, Carbohydrate 39 g, Cholesterol 55 mg, Fiber 6 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg
CUBAN BLACK BEAN PATTIES WITH PINEAPPLE RICE
Yield 4 servings
Number Of Ingredients 18
Steps:
- To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels. To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese, jalepeno and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.
ASIAN RICE AND LENTIL PATTIES
Amazing Asian cuisine boasts a meatless, veggie-powered main dish.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat rice, lentils and 1 1/2 cups water to boiling in 2-quart saucepan; reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
- Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the onions and egg. Shape mixture into 4 patties, each about 1/2 inch thick.
- Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove patties from skillet; keep warm.
- Heat remaining ingredients except noodles to boiling in same skillet; reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.
PAMMY'S FRIED RICE AND ONION PATTIES
I never had or heard of a "fried rice patty" until I married my husband. He loves having them with chili. He has heart problems so I came up with this healthier version...healthier then his for sure! He makes them by cooking them in ton's of butter or margarine and then serving with ton's of butter or margarine and then salted to taste. Since he hates onions, I don't put them in his...just mine. :) You can multiply this recipe easily.
Provided by Packer Backer Pammy
Categories White Rice
Time 10m
Yield 6 patties
Number Of Ingredients 3
Steps:
- I put rice, egg white and onion in my mini chopper and "chop" till it's mixed good.
- (You could mix it in a bowl too).
- Spray a fry pan generously with Pam.
- Turn burner to medium.
- Drop mixture by the tablespoon into pan, 6 patties.
- Cook until browned nicely on the bottom, about 3 minutes.
- Turn, press down lightly on top of the patties with the bottom of a spatula to "flatten".
- Cook until browned, about 3 more minutes.
- Spread with a small amount of a soft type margarine and salt to taste.
- (I would say this is 2 servings but that would depend on who's eating them, him or me, LOL! For him it's 1 serving.).
Nutrition Facts : Calories 23.7, Sodium 9.2, Carbohydrate 4.6, Fiber 0.1, Sugar 0.1, Protein 1
WILD RICE-PECAN PATTIES
You won't need much time to prepare these elegant rice patties. The combination of wild rice, pecans and mushrooms is outstanding!
Provided by Betty Crocker Kitchens
Categories Entree
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- Mix all ingredients except oil.
- Heat oil in 10-inch skillet over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 6 minutes, turning once, until light brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.
Nutrition Facts : Calories 335, Carbohydrate 41 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg
CURRIED RICE PATTIES WITH TAHINI DRESSING
From the cookbook Easy Meals Vegetarian. I'm posting this for safe keeping. I'm not sure how "easy" it is with all of the ingredients listed, but it sure does sound good. ;)
Provided by Enjolinfam
Categories Rice
Time 2h
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- To make the dressing, blend the tahini, garlic, cumin, cayenne, and lemon juice in a food processor until creamy. Slowly poor the oil, then gradually add water to make a creamy dressing.
- Bring a pan of water to a boil. Add the salt and sprinkle in the rice; simmer for 15-20 minutes, or until the rice is just tender. Drain and rinse, then set aside.
- Heat the olive oil in a large pan. Add the onion and garlic, and cook until they begin to soften. Stir in the curry powder and chili, and cook for 2 minutes. Add the pepper, peas, leek, and chopped tomato flesh, and cook gently for 7 minutes, or until tender. Set aside.
- Process the garbanzo beans in the food processor until smooth. Add half the vegetables and process again. Transfer to a large bowl and add the remaining vegetable mixture, bread crumbs, chopped fresh cilantro, and egg; mix well. Stir in the rice and season well. Chill for 1 hour, then shape into 4-6 patties.
- Cook the patties in oil for 6-8 minutes, or until golden, and serve with the dressing, garnished with slices of cucumber and wedges of lime.
Nutrition Facts : Calories 647.7, Fat 26.6, SaturatedFat 4.1, Cholesterol 52.9, Sodium 912.8, Carbohydrate 86, Fiber 12.5, Sugar 10.1, Protein 21.3
CUBAN BLACK BEAN PATTIES W/ PINEAPPLE RICE
Steps:
- 1. RICE: cook rice, omitting salt & fat. Melt butter in pan. Add pineapple & saute 4 min until pineapple starts to brown. Mix with rice, cilantro and salt in a bowl; keep warm 2. PATTIES: Put 1 1/2 c beans, garlic, cumin, and salt in bowl; partially mash with fork. Put 1/2 c beans and egg white in food processor; process 30 sec. Add bean puree to bean mixture in bowl; Add cheese and onion. Divide mixture into 4 patties. Dredge patties in cornmeal. Cook in pan coated with Pam, 3 min each side. Serve with rice and optional sour cream.
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