These beet rice patties have been on my mind all week long. Last week I tested this recipe and although I made two batches, I AM so ready for more! These patties are so filling and the texture is perfect – they are nice and juicy inside. It’s crazy how much they actually look like meat! I took this picture below right after I pan fried both sides of the patty.
After you pan fry them, they go in the oven for roughly 20 mins and that’s when the magic happens: the texture solidifies and all the beautiful spice aromas come out. Your house will smell so good.
You can serve these patties on a traditional bun or you can cut each patty in half and serve it wrap style using romaine lettuce. When it comes to toppings and sides, the choices are endless. Let your imagination run wild! Now let’s dive into the recipe, shall we…
Beet Rice PattiesCourse: fun lunchesDifficulty: Easy
½ cup cooked multigrain rice
½ cup cooked mushrooms
¼ cup roasted walnuts
1/2 cup of GF breadcrumbs
¼ cup cooked lentils
¼ tsp salt
¼ tsp pepper
½ tsp ground coriander
½ smoked spicy paprika
Any other favourite spice
- Toppings (optional)
- In a food processor add all the ingredients above and pulse until it’s all mixed well and you see small chunks.
- Transfer the contents into a bowl and form two patties out of the mixture.
- In a hot pan, spray avocado oil and place your patties and fry them until both sides are golden brown. Should take about 2-3 mins per side.
- Once the patties are golden brown, transfer them to a baking tray and bake in the oven at 420 ℉ (215°C) for 15-20 mins.
- Serve on a GF bun with all your favourite toppings.
- You can double the recipe and store the second batch in the fridge for up to 3 days. This will ensure you always have nice fresh patties on hand throughout your week.
If you are looking for the ultimate decadent ending to an already decadent meal then check out my no bake brownies for desert! They are everyone’s favourite!
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