Posted by: Joan Spiller | May 27, 2010

Rice Patties – Recipe

CJ and I love these, they go great with steamed veges and cheese sauce. Or a salad and a slug of plum sauce or tomato relish on the side..The mixture freezes fine and can be varied a lot too (see end of recipe) so it’s really versatile.

Joan’s rice fritter recipe

2 cups cooked brown rice (drained / cold)
1 spring onion – sliced (incl the green part)
1 white onion – diced
1/2 tsp garlic, ginger and chilli (the stuff in the jars is AOK)
2 large free range eggs
2T white flour
Good sized fistful of fresh chopped parsley, thyme, chives (anything yummy really)
Salt and pepper to taste

Rice bran oil – a cm or so in the base of a heavy bottomed pan

Saute half the white onion in a little oil, adding the ginger, garlic and chilli once onions are softened / glassy.

Then simply mix all ingredients together and fry in shallow oil til golden.
Drain on paper towels and serve.

Told ya they were simple!


1. Omit herbs, instead add 4T crunchy peanut butter and some curry pdr – satay rice fritters!

2. Throw in a handful of roasted pecans or walnuts and 2T cottage cheese.

3. Roll the balls in a mixture of whole grain rolled oats and a little wholemeal flour before frying, for added crunch.

4. Add up to 2/3c any leftover (cooked) veges – diced. Carrots, peas and capsicum are great to use.

Enjoy 🙂



  1. […] Rice fritter mixture (Would guess around 500g) […]


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