Boiled rice & veggie patties
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Carrot shredded |
| ¾ | cup | Rice brown cooked |
| ½ | cup | Mozzarella, shredded |
| ⅓ | cup | Onion chopped |
| ¼ | cup | Bread crumbs |
| ⅓ | cup | Dry roasted peanuts, crushed |
| 1 | tablespoon | Parsley fresh |
| ¼ | teaspoon | Ginger, ground |
| 1 | teaspoon | Coriander, ground |
| 2 | larges | Egg white |
| 1 | tablespoon | Soy Sauce low sodium |
| ⅛ | teaspoon | Pepper |
Directions
Carrots must be finely shredded and onion finely chopped. I use a food processor. Shred the mozzarella and crumble bread crumbs well. Put the peanuts in a 1 gallon zip lock bag. Crush by using a rolling pin over them repeatedly. In a large mixing bowl stir together the carrots, cooled cooked rice, cheese, onions, peanuts, bread crumbs, parsley, ginger, coriander and pepper. In a small bowl slightly beat the egg whites then blend in the soy sauce. Add to the rice mixture and blend well. Cover and chill in refrigerator for an hour or until firm enough to handle. Shape the mixture into four ¾ inch thick patties.
Spray a baking sheet with oil. Place patties on sheet. Broil four inches from the heat for seven minutes. Turn and broil two minutes more until set. Serve as you would a hamburger. I have done this in a skillet but you must be careful handling the patties or they break up. Be sure to let the first side get well done before trying to turn them. Helps to have frozen the patties for easy of handling before cooking.
Source: The Vegetarian Times Magazine Submitted By HENRY REINTGES On 10-07-95