Rice/Corn Patties

Got leftover cooked brown rice sitting in the fridge? Mix it with cooked corn grits, chickpea flour, and a beaten egg, shape into patties, and fry or bake them until golden and crisp on the outside. These are the kind of no-fuss vegetarian patties that use what you already have.

The corn grits and chickpea flour both act as binders here, along with the egg. The grits add a slightly gritty, cornbread-like texture while the chickpea flour brings a subtle nuttiness and helps the mixture hold its shape. If your rice is freshly cooked, spread it on a sheet pan and let it cool first. Warm rice has too much moisture and the patties won’t firm up properly.

You’ve got two cooking options: pan-fry for crispy edges and a softer center, or bake on an oiled sheet for a more hands-off, evenly browned result. Baking takes longer but you don’t have to stand at the stove flipping.

Pro Tips

• Pack the patties firmly when shaping. Loose patties fall apart in the pan.
• For pan-frying, use medium heat and don’t move them until the bottom is set and golden. Flipping too early tears them apart.
• Day-old refrigerated rice works best. The drier texture binds better than freshly steamed.

Variations

• Add diced scallions and a splash of soy sauce for an Asian-inspired version.
• Mix in shredded zucchini or corn kernels for extra vegetables and color.
• Top with salsa, sour cream, or a fried egg for a more substantial meal.