Crispy Brown Rice Patties
½ tsp. sesame oil
2 tsp. vegetable oil
2 large garlic cloves, minced
5 Cremini mushrooms, finely chopped
1 carrot, finely grated
1 egg, beaten lightly
1/2 tsp. salt
1-3 Tbsp. gluten free flour or baking mix, as needed, to make a firm mixture
Oil for frying
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.Download Printable Version
Serving Size: 2 mini rice patties (without toppings)
Amount Per Serving
Calories from Fat
Total Fat 8g
Saturated Fat 1g
Total Carbohydrates 28g