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Friday, December 18, 2015

Potato and rice veggie patties

Potato and rice veggie patties

This has been a very busy week.  We went as a family to California on a mini-vacation.  It was so fun.  We had a lot of fun.  I missed my kitchen though, and the ability to make some really good meals at home.  I am always leery about food that I have not prepared.  
Right before our trip, my friend Anita posted a recipe.  I was very inspired by it.  Now, that recipe has oil and a few things different.  Here is the inspiration though. http://www.manjulaskitchen.com/vegetable-rice-cutlets/
I wanted to use that as a base, but then I got off track and just did things my way.  I know, shocker!
So lets look at the ingredients!

Ingredients:

4 medium yukon gold potatoes, boiled until fork tender (I did mine in the Instant pot, but you can boil them too)  Let cool for a few minutes and then peel
2 cups cooked rice.  I used white, but you could use brown too.  Just make sure its cooked.
3 heaping tablespoons sweet potato starch (you could use corn, tapioca or any starch flour you want)
2 tablespoons water or veggie stock
6 medium mushrooms, cleaned and chopped small
4 stalks of green onion, both green and white parts, chopped
1-2 tsp. salt (optional)
1 tsp. pepper (optional)
2 cups panko breadcrumbs (if you want this GF, you could use corn flakes, crushed)

optional additions 
1 tsp. garlic, chopped fine
2 tablespoons finely chopped carrots
1/2 cup finely chopped red onion

Preheat oven to 400°

In a large bowl, add the cooked potatoes, veggies, water and seasoning.  Also dump the bread crumbs into a shallow bowl to use in a bit.

With a hand blender, or a wooden spoon, mix all of it together until it is chunky smooth.
Check the seasoning.  With a large ice cream scoop, scoop out a tight ball into your palm. 
With both hands, form into a patty about 1/2-3/4 inch thick, and about 4 inches round.  Make sure that the potato/rice mix is really mixed well and tight.
Now, dip each patty into the bread crumbs and press them in gently.
Gently transfer to a parchment lined baking sheet, or if you have a silicone pad, that works great too.
After all the patties are formed, put into the oven.  Bake for 25 minutes.  After 25 minutes, gently turn each one with a spatula.  Bake another 15 minutes, or until crispy.  
So, testing these, I discovered a better texture if you let them sit after you take out of the oven for about 10 minutes.  
Serve as is, with BBQ sauce, with mustard, or like me, take to work and eat later.  I ate them hot and cold, and both were great.
The main thing to remember is to make sure they are well compacted before baking so they will not fall apart.  :)
I hope you give them a try and enjoy as much as I did.  They will be a regular item on my weekly meals.

10 comments:

  1. These sound good...I just might have to cook...

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  2. Thank you....I was just looking for a different potato side. These look perfect.

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  3. Thank you....I was just looking for a different potato side. These look perfect.

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  4. I'm betting if you cut the potatoes small enough, they'd cook in the Instant Pot in the 4 minutes that white rice takes. Got my holiday meal for tomorrow, I think! Thanks.

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  5. Where is the print button? I don't see it for this.

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  6. This comment has been removed by the author.

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