Rice & Vegetable Patty

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 73.7
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 147.8 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.0 g

View full nutritional breakdown of Rice & Vegetable Patty calories by ingredient
Submitted by:


A wonderful alternative to the "usual" grilled burgers. A wonderful alternative to the "usual" grilled burgers.
Number of Servings: 4


    1 cup brown rice
    1/3 cup finely chopped red pepper
    1/4 cup shredded carrot
    1/4 cup sliced onion
    2 egg whites
    1/4 tsp dried thyme leaves
    1/4 tsp salt
    1-2 tbsp flour (optional)


Boil rice until done.
While rice is boiling, finely cut red pepper, carrots, and onion.
Spray skillet with nonstick spray and cook the vegetables over medium heat for 5-8 minutes, or until veggies are tender crisp (stir frequently).
Remove from heat. Cool slightly.
Add veggie mixture, egg whites, and seasoning (may need flour if you do, you will only need 1-2 tbsp) to the rice.
Wipe the skillet clean. Spray with nonstick cooking spray. Heat skillet over medium heat.
Drop 1/3 cup rice mixture to skillet, flatten with back of spatula to form a three-inch patty.
Repeat with remaining rice mixture.
Cook for about 7-10 minutes, or until golden brown, turning patties over once.

Number of Servings: 4

Recipe submitted by SparkPeople user GINNA79.

TAGS:  Side Items |

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Member Ratings For This Recipe

  • Incredible!
    I had to try this. For years I've simply completed this recipe without putting it in patty form, but this is great. Thanx! - 1/21/18

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  • Incredible!
    I made it without rice also, and baked in the oven on baking-paper, not deep-fryed - 12/29/07

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  • Incredible!
    This recipe is great- so much cheaper and healthier than buying veggie burgers! The burgers turn out thick and are good to put in hamburger buns. I am going to try out some different veggies/seasoning combinations too. Thanks for sharing! - 11/12/07

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  • Very Good
    Very good and very healthy - 3/27/07

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