Recipes: Side Dishes

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Veggie Rice Burgers

veggie-rice-burgers-350

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.

Ingredients:

  • 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

Spices:

  • 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

Directions:

  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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