Vegan Wild Rice Patties

Vegan Wild Rice Patties
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 226.7
  • Total Fat: 11.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 361.1 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 4.8 g
  • Protein: 7.3 g

View full nutritional breakdown of Vegan Wild Rice Patties calories by ingredient
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Wild rice blend, with lentils, sundried tomatoes and corn...these are chock FULL of protein, fiber, heart-healthy fats and flavor! Wild rice blend, with lentils, sundried tomatoes and corn...these are chock FULL of protein, fiber, heart-healthy fats and flavor!
Number of Servings: 6


    Lundberg Wild Blend Brown Rice-1/2 cup dry
    Lentils, 3/4 cup, cooked
    Cashew Nuts, raw 1/4 cup, coarsely chopped
    Yellow sweet corn, frozen, 1/2 cup
    Nutritional Yeast, 1 tbs
    Lowered-sodium Soy Sauce, 2 tsp
    Dried Onion Flakes, 1 tbs
    Pepper, black, 1/2 tsp
    Salt, 1/2 tsp

    Flax-seed meal, 3 tbsp
    Water, tap, 6 tbs
    Bread crumbs, dry, grated, plain, 1/4 cup
    Olive Oil, 3 tbsp (for frying)


First, take the flax-seed meal and the 6 tablespoons of water, and mix well. You can heat the water in the microwave, if you want. Set aside, and allow to get gummy; this is going to be your binder agent.

Cook the Wild Brown Rice according to manufacturer's directions, using 1 cup water to 1/2 cup rice mix, and slowly simmering with the 1/2 tsp salt. This takes about 50 minutes, or until desired tenderness of grain is reached.

Cook the lentils JUST until they're done, by placing 1/2 cup of dry lentils in a pan, covering with about 2 inches of water, and placing over medium heat.

Meanwhile, chop the cashews and sun-dried tomatoes, and measure out the onion flakes, pepper, nutritional yeast... When the rice is cooked, and the lentils, as well, mix everything together: ALL of it. Bread crumbs, corn, seasonings, everything. Whip out that #16 scoop, and dip out six portions.

Have a heavy, no-stick skillet pre-heated over a medium heat. Add3 tbs olive oil, and when it starts to shimmer in the pan, add three scoops of patty mix; gently flatten to about the size of a hamburger bun. Cook until well-browned and fragrant, then gently flip. When the other side is cooked, remove from heat, and serve.

I used it as a hamburger, with ketchup and mustard; try it with vegetarian marinara and vegan cheese. The possibilities are ENDLESS.

As always, try it; write and tell me what you think. Comments, questions or exhortations are always welcomed.

God bless you all; keep coming back. It works if you work it, so WORK it, you're worth it!

Serving Size: Makes 6 #16 scoop patties

Number of Servings: 6

Recipe submitted by SparkPeople user TA24JC.

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