Last week I made Mexican Green Rice as part of our weekly get-together with friends. It was well received however, as with most weeks, there was a bit left over. Leftovers often become lunch during the week however we had an abundance for leftovers this week so I decided to repurpose the rice. With the addition of a few ingredients they became green rice patties and an excellent side with sauteed tilapia.
Green Rice Patties
Servings: 4 patties
Prep time: 10 minutes
Total time: 18 minutes
- 2 cups leftover rice (I used Mexican green rice but any leftover rice will do)
- 2 eggs
- 1/2 cup panko (Japanese bread crumbs)
- 1/2 cup finely grated Parmesan cheese
- 1 Tbsp. butter
- Combine rice, eggs, panko and cheese and mix until fully integrated. You should end up with a sticky mixture.
- Heat butter in a non-stick skillet over medium heat.
- Wet a half cup dry measuring cup and fill with the rice mixture. Press it into the cup to pack it and then empty it into the hot skillet. Compress the patty a bit to spread it out a little. Repeat until the rice is used up. You should get 4-5 patties.
- Cook on the first side 4-5 minutes until browned. Carefully flip the patties and cook an additional 3-4 minutes.
Wetting the measuring cup will, in theory, help the rice mixture release when you go to empty it into the skillet. It worked fairly well for me.