These Leftover Rice and White Bean Patties are a fantastic way to repurpose cooked rice and beans into a delicious meal. Perfect as a snack, appetizer, or light lunch, they’re not only tasty but also a great way to minimize food waste. Plus, they’re packed with flavor from spices and veggies, making them a hit for everyone!
Why make this recipe
Using leftover rice is a smart and economical way to create a satisfying dish. These patties come together quickly and can be enjoyed in various ways, making them a versatile addition to your meal rotation. They are a wholesome, plant-based option that provides a good source of protein and fiber.
Ingredients
- 1 1/2 cups (300 g) cooked rice
- 1 1/4 cups (200 g) cooked white kidney beans (or chickpeas), rinsed and drained
- 1 carrot, peeled and chopped
- 1/2 onion, chopped
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 1 tsp dried cilantro
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/3 tsp black pepper
- 1 tsp salt
- Olive oil for frying
How to make it
- Rinse and drain the white kidney beans.
- Peel and chop the carrot and onion.
- In a food processor, pulse the carrot and onion a few times until finely minced.
- Add the rice, beans, and all seasonings except olive oil. Process until a smooth, sticky mixture forms.
- Shape the mixture into 10-12 patties, about 1/2 inch thick.
- Heat olive oil in a skillet over medium heat. Fry patties for 4-5 minutes per side until golden brown and crispy.
- Drain on paper towels and serve with your favorite dipping sauce.
How to serve it
Enjoy these patties warm, served with your choice of dipping sauce. They pair beautifully with yogurt, salsa, or a tangy tahini sauce. You can serve them as a standalone snack or alongside a fresh salad for a more substantial meal.
How to store it
To store leftover patties, place them in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze them by placing them in a single layer on a baking sheet until firm, then transferring to a freezer bag for up to 3 months.
Helpful tips
- Make sure not to overcrowd the skillet when frying; this allows for even cooking and crispiness.
- Adjust the spices to your liking—feel free to add more heat with additional chili powder if desired.
Optional variations
- Try adding chopped bell peppers or spinach to the mixture for extra veggies.
- You can substitute the white kidney beans with black beans or lentils for a different flavor profile.
Frequently asked questions
Can I use uncooked rice for this recipe?
No, make sure to use cooked rice; it binds the ingredients and ensures the patties hold together.
Can I bake these patties instead of frying?
Yes! If you prefer a healthier option, you can bake them at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
What can I do if my mixture is too dry?
If the mixture is too dry to form patties, add a small splash of water or a little olive oil to create a stickier texture.
