• 12
  • 12
    sesame oil
  • 2
    vegetable oil
  • 2
    large garlic cloves, minced
  • 5
    Cremini mushrooms, finely chopped
  • 1
    carrot, finely grated
  • 1
    egg, beaten lightly
  • 12
  • 2
    gluten free flour or baking mix, as needed, to make a firm mixture
  • Oil for frying

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%


  1. Cook Lundberg Short Grain Brown Rice according to package directions.
  2. 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.
  3. Roll rice mixture into balls about the size of a ping pong ball and flatten into patties. Refrigerate 30 minutes.
  4. 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.
  5. Top with a dollop of crème fraiche, a sprig of dill and smoked salmon.

Similar Recipes

Product Short Grain Brown Rice
Diet Gluten-Free Vegetarian
Dish Appetizers