Recipes: Side Dishes

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Veggie Rice Burgers


Another surprise winner! We found when we made these that they are even more Mambolicious the next day, out of the refrigerator. While they don’t taste quite like a burger (or veggie burger), they are really tasty as a rice and veggie side dish or snack! This was popular with everyone!

Submitted by Reshmi P. of Marietta, GA, for the Mambolicious Recipe Contest 2009; Winner in Quick and Easy Category.


  • 1 cup packed cooked rice (use leftover rice that has been cooked to soft consistency)
  • 1/4 cup finely shredded zucchini
  • 1/8 cup finely shredded carrots
  • 2 Tbsp. Brown Cow Lowfat Plain yogurt
  • 1 handful cilantro, finely chopped
  • 2/3 cup Ian’s Panko Breadcrumbs – Whole Wheat Style
  • 1/2 Tbsp. oil, plus more for shallow frying


  • 1 clove garlic crushed
  • 1 small Thai green chili, de-seeded and crushed
  • 1/4 tsp. + 3 pinches salt
  • 1/4 tsp. ground pepper
  • 1/2 tsp. cumin-coriander powder


  1. In a food processor or blender process breadcrumbs for 15-20 seconds until crumb size is approx. half of original size.
  2. In a medium bowl, mash rice coarsely with a fork.
  3. Add zucchini, carrots, garlic, green chili and 1/2 tbsp oil and mix. Add dry spices and mix.
  4. Add cilantro and yogurt and mix. Add breadcrumbs and mix again.Heat a medium to large nonstick pan that has been sprayed lightly.
  5. Take golf-sized balls of the rice mixture and place on pan and flatten it until it is 1/4 inch. in thickness, while taking care that fingers do not touch the pan.
  6. Repeat with 3 to 4 more balls cooking them in the same batch. Gently drizzle a few drops of oil around the edge of each burger.
  7. Cook for 2 minutes on medium heat and carefully flip burgers and drizzle 2-3 drops of oil around the edge of burgers again. Using spatula, gently press down on each patty.
  8. Cook for about 2 more minutes. Repeat with remaining dough.

Servings: 4

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