Lunch Break

Shared lunch

Another lunch shared with a friend mid-week. This time I mixed up a up few random bits from the fridge and took some inspiration from here (fried risotto balls) and here (quinoa patties). They're brown rice croquettes with a few added bits. I used broccoli, carrots and cauliflower because I had all three leftover in the fridge. I think you could do just about whatever you wanted on that front. We topped ours with a quick mix of Greek yogurt and hot sauce (we used Tapatio). I think they'd also be good served over a spinach salad or topped with a poached egg. We found that three plenty for two people to share, and the leftovers will keep well in the fridge wrapped in plastic.

Chop chop

This recipe is more of a starting place than anything. When you've mixed it all in your bowl, wait about 5 minutes. It should be pretty wet and sticky, but still hold it's shape once you roll and flatten it. If it doesn't, add a bit more of the breadcrumbs. It it's too dry, stir in water a tablespoon at a time.

Ready for the pan

In a bowl, mix:
2 eggs, beaten
1 1/2 cup cooked and cooled brown rice
up to 1 cup chopped cooked and cooled add-ins
2 teaspoons of salt
1/2 cup breadcrumbs, finely ground
2 tablespoons chopped fresh herbs (I used parsley and chives)

Let sit for 5 minutes. Working with a handful at a time, roll into large balls and flatten into disks. Set aside on a piece of parchment.

Heat up 3-4 tablespoons of oil (canola or vegetable oil would be perfect, I used avocado oil since we were out of the other two) in a large pan set over medium-high heat.

Once the oil is hot, cook your patties quickly, two or three at a time. Turn once. Each side should have a bit of a sear. I like them pretty brown, but go lighter if you like. Set on a paper towel to drain. Serve hot however you like.