Rice patties
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 2 | larges | Onions, diced |
| 1 | Stalk celery, diced | |
| 2 | Carrots, diced | |
| 1 | Green pepper, diced | |
| 2 | Garlic cloves, diced | |
| 6 | tablespoons | Tamari |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Oregano |
| 3 | cups | Cooked rice |
| ¼ | cup | Peanut butter |
| ½ | cup | Flour |
Directions
In a large skillet, heat the oil over medium heat; add the onions and saute for 5 minutes, until golden.
Add the celery, carrots, andpepper; saute for 5 minutes,, add the diced garlic, and saute 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 degrees. 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.
From _The Cookbook for People Who Love Animals_ from Gentle World