Cheesy Wild Rice Patties

I spent the weekend working on some new recipes and in the process I ended up with FAR too much left over rice. We have all been there, right? You look at the dried quantity, end up cooking far too much and half of the rice is popped in the fridge to be forgotten about. This year I am trying to minimise my food waste by getting creative with odds and ends I would usually throw away. Not only is this better for the environment (a kilo of rice takes 2497L of water to produce) but I am putting all the money I am saving on my weekly grocery budget into a “treat yo self” fund for the end of the year. Win, win situation!

Cheesy Wild Rice Patties

This is a great way to use up rice and veggies! Feel free to sub out the broccoli and cauliflower for spinach, peas, kale, zucchini or brussel sprouts. If using spinach or kale, pat with paper towel to remove excess water.


1.5 cups left over brown and wild rice (basmati will also work)
3/4 cup cheddar cheese
2 eggs
1/2 cup breadcrumbs
1 Tablespoon flour
3/4 Cup broccoli or cauliflower, chopped into small bits (chunks about 1cm)
1 teaspoon salt (add more if you like)
Butter or oil for frying


In a large mixing bowl, add everything except the butter and gently mix together until well combined. Heat a large, non stick, frying pan over a medium heat. Add a knob of butter and once it starts to foam, dollop large spoonfuls of the mixture into the pan. Using a plastic spatula, press down to form a patty. If your patty is not nice and round use the spatula to neaten the edges. Cook for about 4-5 minutes until the bottom is a deep golden brown. Gently flip the patty and cook the other side until golden.

My personal favourite serving suggestion? Put an egg on it!

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