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Crispy Brown Rice Patties
60
Minutes
6
Servings
200
Calories
Ingredients
-
1⁄2cup
-
1⁄2tspsesame oil
-
2tspvegetable oil
-
2large garlic cloves, minced
-
5Cremini mushrooms, finely chopped
-
1carrot, finely grated
-
1egg, beaten lightly
-
1⁄2tspsalt
-
2tbspgluten free flour or baking mix, as needed, to make a firm mixture
-
Oil for frying
Nutrition Facts
Nutrition Facts
Serving Size: 2 patties
Serves: 6
Amount Per Serving | ||
---|---|---|
Calories: | 200 | |
% Daily Value* | ||
Total Fat: 8g | 10% | |
Saturated Fat: 1g | ||
Cholesterol: 13mg | 4% | |
Sodium: 280mg | 12% | |
Total Carbohydrate: 28g | 10% | |
Dietary Fiber: 2g | 7% | |
Sugars: 1g | 2% | |
Protein: 4g | 8% |
Instructions
- Cook Lundberg Short Grain Brown Rice according to package directions.
- Heat oils in a non-stick sauté pan. Cook garlic, mushrooms and carrots about 5-6 minutes until soft. Combine vegetables with cooked rice and cool. Add egg and salt; mix well. Sprinkle in gluten free flour or baking mix to stiffen rice mixture.
- Roll rice mixture into balls about the size of a ping pong ball and flatten into patties. Refrigerate 30 minutes.
- Heat a couple of Tbsp. of oil in the sauté pan, and fry patties 2-3 minutes on each side until golden brown and crispy.
- Top with a dollop of crème fraiche, a sprig of dill and smoked salmon.
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