Rice Patties
Yield
24 servingsPrep
30 minCook
10 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | large |
onions
diced |
|
| 1 | stalk |
celery
diced |
*
|
| 2 | each |
carrots
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | each |
garlic cloves
diced |
|
| 6 | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
oregano
|
|
| 3 | cups |
rice, cooked
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
peanut butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | large |
onions
diced |
|
| 1 | stalk |
celery
diced |
*
|
| 2 | each |
carrots
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | each |
garlic cloves
diced |
|
| 9E+1 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
oregano
|
|
| 7.1E+2 | ml |
rice, cooked
|
|
| 2.5 | ml |
garlic powder
|
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
peanut butter
|
|
Directions
In a large skillet, heat the oil over medium heat; add the onions and sauté for 5 minutes, until golden.
Add the celery, carrots, andpepper; sauté for 5 minutes,, add the diced garlic, and sauté for 5 minutes more until the vegetables are tender.
Season with the tamari, garlic powder, basil and oregano.
Remove from heat.
Add the rice. Season to taste. Add the peanut butter and flour. Preheat the oven to 350℉ (180℃). Oil a cookie sheet. Form the mixture into patties, and place on the cookie sheet. Bake for 5 to 6 minutes until crispy golden on top; turn over and bake for 5 to 6 minutes more. Variation Substitute kasha (buckwheat groats), cous cous or bulghur for the rice.
