Rice/Corn Patties
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
brown rice
medium, cooked |
*
|
| ½ | cup |
corn grits
cooked |
* |
| ¼ | cup |
chickpea (garbanzo) flour
cooked, null |
* |
| ½ | teaspoon |
sea salt
optional |
|
| 1 | each |
eggs
beaten |
|
| 3 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
brown rice
medium, cooked |
*
|
| 118 | ml |
corn grits
cooked |
* |
| 59 | ml |
chickpea (garbanzo) flour
cooked, null |
* |
| 2.5 | ml |
sea salt
optional |
|
| 1 | each |
eggs
beaten |
|
| 45 | ml |
vegetable oil
|
|
Directions
Mix all ingredients well.
Form into patties.
Fry lightly on both sides, or bake on oiled cookie sheet for about 30 minutes at 350℉ (180℃).
