Pecan and Rice Patties

Delight your taste buds with these flavorful Pecan and Rice Patties—an irresistible combination of nutty pecans, wholesome brown rice, and savory seasonings. Perfectly crisp on the outside and tender on the inside, these vegetarian patties are held together with a flax egg for a plant-based twist. Infused with aromatic herbs like thyme and parsley and a touch of umami-rich soy sauce, every bite is bursting with hearty, earthy flavors. Toasted pecans add a delightful crunch, while sautéed onions and garlic bring depth to the mix. These versatile patties are a satisfying main course, whether served with a fresh salad, drizzled with your favorite sauce, or tucked into a sandwich for a protein-packed bite. Quick to prepare and fried to golden perfection, they're an easy yet elegant addition to any table!

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 8

Ingredients

• 1 cup uncooked brown rice
• 2 cups water
• 1 cup pecans
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons ground flaxseed
• 5 tablespoons water (for flax egg)
• 1.5 cups breadcrumbs
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 tablespoons soy sauce
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 tablespoons neutral oil (for frying)

Directions

Step 1

Rinse the brown rice thoroughly under cold water. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes until the rice is tender and water is absorbed. Allow to cool slightly.

Step 2

While the rice cooks, toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they are fragrant. Be careful not to burn them. Let them cool, then finely chop or pulse them in a food processor to a coarse consistency.

Step 3

In a small bowl, mix the ground flaxseed with 5 tablespoons of water to create a flax egg. Let it sit for 5-10 minutes until it thickens.

Step 4

Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Remove from heat.

Step 5

In a large mixing bowl, combine the cooked rice, chopped pecans, sautéed onions and garlic, breadcrumbs, dried thyme, dried parsley, soy sauce, salt, black pepper, and the prepared flax egg. Mix well until the mixture holds together. If the mixture is too wet, add more breadcrumbs; if too dry, add a splash of water or soy sauce.

Step 6

Using your hands, shape the mixture into 8 patties about 3 inches in diameter and 1/2 inch thick. Set them aside on a plate or baking sheet.

Step 7

Heat the neutral oil in a large skillet over medium heat. Fry the patties in batches, cooking for 3-4 minutes on each side until golden brown and crisp. Transfer to a paper towel-lined plate to remove excess oil.

Step 8

Serve the pecan and rice patties warm with your choice of sauce, salad, or as a sandwich filling. Enjoy!

Nutrition Facts

Serving size	(1228.5g)

Amount per serving	% Daily Value*
Calories	2739.9

Total Fat 160.4g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 24.3g
Cholesterol 0mg	0%
Sodium 4908.2mg	0%
Total Carbohydrate 296.4g	0%
Dietary Fiber 28.2g	0%
Total Sugars 21.7g
Protein 53.4g	0%

Vitamin D 0IU	0%
Calcium 319.5mg	0%
Iron 15.1mg	0%
Potassium 1247.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 7.5%

Carbs: 41.7%