Rice Patties

These vegetarian rice patties use peanut butter as a binder instead of eggs, holding together cooked rice, sautéed vegetables, and herbs into firm, bakeable patties that crisp up golden on both sides in the oven.

The vegetable base is substantial: two large onions, celery, carrots, green pepper, and garlic all sautéed until tender, then seasoned with tamari, basil, oregano, and garlic powder. This is a filling mixture even before the rice goes in.

Peanut butter is the clever binding agent. Mixed with flour, it gives the patties enough structure to hold their shape on the cookie sheet without falling apart, while adding a subtle nutty richness that complements the tamari seasoning. You won’t taste “peanut butter cookie” here. It just works in the background.

Bake on an oiled sheet, flipping once, for about 12 minutes total. The high oven heat crisps the outside while the inside stays soft and moist. They should be golden and firm on both sides.

Chef Tips

• Use leftover cooked rice for the fastest prep. Any white or brown rice works.
• Let the vegetable mixture cool slightly before mixing with the rice and peanut butter. Hot vegetables make the peanut butter too runny.
• Pack the patties firmly when shaping. Loose patties crumble during flipping.
• Serve on a bun as a veggie burger, alongside a salad, or as a side dish.

Variations

• Kasha patties: Replace rice with cooked buckwheat groats for a nuttier, earthier version.
• Couscous version: Use cooked couscous instead of rice for a lighter, more delicate patty.
• Spicy peanut: Add 1 teaspoon sriracha to the mixture for a Thai-inspired heat.