Carrot-Ginger Rice Patties with Creamy Cucumber and Fennel Salad

Carrot-Ginger rice patties

Tonight’s dinner was a hit! Sorry I didn’t have time to snap my own picture, they were devoured pretty quickly! I adapted the recipe from, which is one of those subscription bulk-cooking sites, but she has some nice free recipes and a vegetarian mealplan option so it’s a great resource. I found the original recipe a bit bland though so here’s what I did to spice it up a bit:

Carrot-Ginger Rice Patties makes about 6 patties and we ate them all, so serves 2.

  • 1c COOKED brown rice
  • 1/2 of a medium sized yellow onion, diced
  • 1/3c grated carrot (about 2 American carrots)
  • 1 T fresh grated ginger
  • 1/4 tsp ground coriander
  • 1 T tomato paste
  • 3 T white wine or rice wine (optional)
  • 1 T maple syrup
  • 1/2c bread crumbs
  • 2 eggs OR 1 egg plus 1/4c chia gel, or 1/2c chia gell (I used 1 egg plus 1/4c chia gell)
  • salt and pepper
  • olive or coconut oil for sauteing and pan-frying

Saute the diced onion in a bit of oil with a little salt. After they start to soften add the carrots and the coriander. When the carrots are softened add the tomato paste, ginger, and the wine, if using. Cook until fragrant, then remove from heat. Mix veggie mixture in a bowl with the rice, breadcrumbs, eggs (or chia gell), salt and pepper. Form into a packed lump and allow to chill while you get the rest of your meal ready (this will help it to stick together).

When you are nearly ready to eat, form the mixture into 3-4″ patties about 1/2″ thick. Pan fry over medium heat on each side for about 4 minutes or until lightly browned. Serve with sweet chili sauce or garlic aioli (see original recipe), sweet potato wedges, and Creamy Cucumber and Fennel Salad.

Creamy Cucumber and Fennel Salad serves 4 as a side

  • 1 fennel bulb, plus fronds
  • 1 large cucumber
  • 1 scallion
  • 1/2-3/4c sour cream, or plain yogurt, or “Better than sour cream”
  • 1 T apple cider vinegar (optional, you may not need it if you use the yogurt)
  • salt and pepper

Core the fennel and remove the fronds and stalks, keeping the fronds. Slice or shave the fennel very thinly. Chop the fronds. Chop the scallion. Remove most of the skin from the cucumber and slice or shave thinly as well and put fennel, cucumber, scallion, and fronds in a lidded bowl. In a small bowl, combine 1/2c sour cream (or yogurt, etc), a few pinches of salt, a few grinds of black pepper, the vinegar, and maybe a dash of dill if you’re lacking in fennel fronds. Toss the dressing with the veggies and allow to chill at least 20 minutes. The cucumbers will release some moisture, making the dressing thinner. Before eating, check the consistency and add more sour cream or salt if needed.


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