Brown rice patties with rosemary

Brown rice patties with rosemary
  • 4 servings
  • 0:05 Preparation
  • 0:15 Cooking
  • 0:20 Total Time


Add all
  • 2 1/2 cups
    (625 mL)

    cooked and cooled brown rice

  • 2 Tbsp.
    (30 mL)

    chopped fresh rosemary

  • 1/2 tsp.
    (2 mL)

    garlic powder

  • 2

    eggs, beaten

  • Salt and freshly ground pepper to taste

  • 2 Tbsp.
    (30 mL)

    canola oil


In a large bowl, mix all the ingredients together, except for the oil.

In a frying pan, heat the oil over medium heat and drop in 1/4 cup (60 mL) portions of the rice mixture.

Flatten lightly with the back of a fork to shape into patties. Cook for 2 minutes or until the outside is crisp and the inside is warm and not moist. Repeat these steps until all the rice mixture is used up.

Serve hot with grilled meats.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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