Rice and Vegetable Patties

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 369.6
  • Total Fat: 20.6 g
  • Cholesterol: 114.6 mg
  • Sodium: 898.5 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 13.0 g

View full nutritional breakdown of Rice and Vegetable Patties calories by ingredient
Report Inappropriate Recipe

Number of Servings: 6


    1 cup brown rice
    2 zucchini
    1/2 tsp salt
    3/4 cup corn kernels
    1/2 cup grated sharp cheese
    1 cup grated carrot
    1 tbsp chopped parsley
    1 tbsp chopped dill
    1 tsp salt
    1/4 tsp pepper
    3 eggs
    4 tbsp flour
    1 1/2 cups dry breadcrumbs
    3/4 cup sesame seeds
    oil for cooking


Cook rice.
Coarsely grate zucchini, sprinkle with the salt and leave to drain in a colander for 15 minutes. Squeeze out excess liquid. Mix xucchini into cold cooked rice with corn, cheese, carrot, parsley, dill, salt, pepper, and 1 beaten egg. Sprinkle in 1 tbsp flour, mix well and divide into 12 equal portions. Form into round balls, compressing well. Coat in remaining flour, then dip in remaining eggs lightly beaten. Finally coat patties win a mixture of breadcrumbs and sesame seeds. Allow coating to set slightly before firming on crumb coating, then leave to set for 10-15 minutes before frying until golden brown on both sides. Drain well on absorbent paper.
(Alternatively, brush with oil and bake in a 400degree oven until brown, flipping once)

Serve hot with chutney or fresh tomato sauce.

Serves 6, 2 patties each.

Number of Servings: 6

Recipe submitted by SparkPeople user PESCETARIAN.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.