Rice Patties

By Elisa Juarez

Makes 12

1/4 lb. mushrooms, corn, peppers, or almost any vegetable of your choice. 2 tablespoons melted butter 2 tablespoons flour 4 tablespoons milk 2 beaten eggs 2 teaspoons chopped parsley 2 cups cooked short-grain brown rice Seasoning of choice Bread crumbs

Chop veggies and fry in oiled skillet until tender. Stir in melted butter, then flour and milk. Remove from heat. Add eggs, parsley, rice, and seasoning. Stir until mixture is uniform. Let cool. Shape into patties 3" in diameter by 1/2-3/4" thick. Roll patties in bread crumbs. Grill in lightly oiled skillet on medium heat until golden brown on both sides. Serve with mixed vegetables, or eat cold by hand with a dash of mayo.