Yam and Brown Rice Patties!

brown rice pattiesThese patties are so versatile!  You can swap out the brown rice and use quinoa from last night’s dinner or get creative with some sundried tomatoes and a sprinkle of feta.  Use the recipe below as a base, then start dreaming of all the yummy combo’s you’d like to try!  These patties are great because you could have one in the morning with your eggs, for a snack with some veggies and tzatziki or as a side dish for dinner.  Let’s get started!  Preheat oven to 375 degrees.  Prepare baking sheet by lining with parchment paper.  Using a thick paper towel, press any extra water out of the grated vegetables.  Process almonds and sunflower seeds in food processor.  Place all ingredients in a large mixing bowl, mix together really well… it should get really stiff.  Using a 1/2 cup measuring cup, scoop out mixture and form into patties.  Place on prepared baking sheet.  Place in hot oven and bake for about 40-45 minutes.  These can  be eaten immediately or stored in the fridge or freezer.


  • 1 yam peeled and grated
  • 1 zucchini, grated
  • 3 med carrots, peeled and grated
  • 1 1/2 cups cooked brown rice
  • 1/2 flour ( whole wheat, barley, brown rice, spelt…try to not use white flour)
  • juice of fresh lime
  • juice of fresh lemon
  • 1 tbsp sesame oil
  • 1/4 cup raw unsalted almonds
  • 1/4 cup raw unsalted sunflower seeds
  • 1 tsp salt
  • 2 cloves of garlic, passed thru garlic press
  • dash pepper
  • 1 egg
  • 1 egg white




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