Vegetarian Rice Patties

    2 hours 40 minutes

    Brown rice and lentil patties. My teenage vegetarian daughter devours these patties as snacks or when made into a sandwich topped with sauce and provolone cheese. We also use them to make imitation meatballs. They freeze well too. If necessary add additional bread crumbs or Parmesan cheese to thicken or for flavour.

    51 people made this

    Serves: 16 

    • 2 tablespoons vegetable oil
    • 3/4 cup (125g) uncooked brown rice
    • 1 1/2 cups (280g) red lentils
    • 6 cups (1.5 litres) water
    • 1 teaspoon salt
    • 2 eggs
    • 2 1/2 cups (315g) dry bread crumbs
    • 1 1/2 cups (185g) grated Parmesan cheese
    • 2 teaspoons dried basil
    • 1 1/2 teaspoons garlic powder
    • 3 tablespoons vegetable oil

    Preparation:25min  ›  Cook:55min  ›  Extra time:1hour20min  ›  Ready in:2hours40min 

    1. Heat 2 tablespoons oil in a large saucepan. Stir in the brown rice and cook until golden brown. Add the lentils, water and salt; bring to a boil. Reduce heat to low then cover and cook until the rice is tender and the water is absorbed; about 40 minutes. Add additional water if needed; mixture should be very thick. Remove from heat and let cool slightly.
    2. Place the cooked rice mixture in a food processor along with the eggs, bread crumbs, Parmesan cheese, basil and garlic powder. Process until well combined and the texture of mince. Form into about 1cm thick patties using about 3 tablespoons mixture for each.
    3. Heat 3 tablespoons oil in a large frypan. In batches fry patties until browned: about 2 to 3 minutes per side. Drain on paper towels; cool. Fry remaining patties in the same manner. Store in airtight containers in the refrigerator or freezer.

    Nutritional Information

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density and the specific type of oil used.

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    Reviews in English (47)


    I love, love, love these patties! The only changes I made were, 1) adding about 1/2 cup of chopped onions to the hot oil and rice, and 2) to use a light-flavored olive oil rather than vegetable oil, in keeping with my efforts to make healthier food choices. I didn't have to alter the amount of water, or change the recipe in any other way. Not sure why onions would not be included in the recipe, though. To me, onions are the backbone of flavorful, savory cooking. I love how these patties were not dry or cardboard-like, as so many vegetarian "meat" recipes can be. Thank you for this recipe, SHECOOKS2. It is a keeper! Even my meat-and-potatoes husband liked them.  -  10 Sep 2009  (Review from Allrecipes USA and Canada)


    I cooked this as written minus the cheese. After 40 minutes the rice/lentils still had a lot of water so I just took the lid off and let it simmer until it thickened up. My food processor was too small to fit it all in so I just did the lentils and rice in there and then threw it all in my stand mixer. That worked fine. I don't love that they are fried but they are soooo tasty. What a treat! I can't wait to try them as "meatballs" or as a lettuce wrap. I have one in the oven to see how they bake up and it looks good so far. Update....I have made this several times now...all very tasty. My favorite way is to freeze them uncooked, individually packaged, and I just thaw them as needed. I cook them in an iron skillet with a little oil.  -  08 Apr 2010  (Review from Allrecipes USA and Canada)


    Excellent. I'm not a vegetarian, just a lady lookin' for a recipe to use up some lentils. I made this as written, with the exception of throwing in about a 1/4 finely diced onion. I made small patties, like sliders. I served them on little buns with mustard & ketchup. I never said a word to my husband about what they "really" were. He loved them. Still thinks he was eatin' a burger!  -  12 Oct 2009  (Review from Allrecipes USA and Canada)