Veggie Patties

Name: Veggie Patties
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4
Ingredients: 2 dl basmati rice; 700 g cauliflower; 2 dl quick-cook oat; 2 tsp herb salt; 1.5 tsp ground ginger; 1.5 tsp grated nutmeg; 1 tsp salt; 0.5 tsp ground black pepper; 3 tbsp neutral oil

2 hr

2 portions

vegan vegetarian crispy

Plan this

Crispy on the outside, soft in the middle — these little rice and cauliflower patties are a solid vegan dinner option. Serve with potatoes and gravy or just a simple slaw.

Instructions

1
Cook the rice according to the packet instructions. Drain off the cooking water and let the rice steam dry, then set aside to cool completely.
2
Break the cauliflower into florets — use the stalk too — and cook in unsalted water until just tender. Drain and leave to cool completely.
3
Mix all the ingredients together into a smooth, even mixture. Taste and adjust with salt, pepper, and spices.
4
Shape the mixture into oval, plump patties using a spoon.
5
Heat the oil in a frying pan over medium heat and fry the patties for 2–3 minutes on each side until golden and crispy. Keep them warm on a plate while you finish the batch.

Per average serving

528

Calories

kcal

16.2

Protein

83.2

Carbs

16.3

Fat

10.5g

Fiber

4.6g

Sugar

1490mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

528

Calories

kcal

16.2

Protein

83.2

Carbs

16.3

Fat

10.5g

Fiber

4.6g

Sugar

1490mg

Sodium

Tips from the kitchen

Both the rice and the cauliflower need to be fully cold before you mix them. Warm rice makes the mixture loose and the patties fall apart in the pan.
Don't skip the steam-drying after draining the rice. Wet rice is the main reason these go mushy.
When you mash everything together, leave a little texture rather than going completely smooth. The oats need something to grip onto so the patties hold their shape.
Keep the pan at a steady medium heat. Too hot and the outside browns before the middle sets, too low and they soak up oil instead of crisping.
Press the mixture firmly into plump ovals with the back of a spoon and let them sit for a minute before they hit the pan. They flip much more cleanly that way.

Ways to vary it

A handful of chopped parsley or chives stirred into the mix is nice if you have it on hand.
Swap the ground ginger for a teaspoon of curry powder for a different spice direction.
For a little heat, add a pinch of chili flakes or some finely chopped garlic to the mixture.

Storage & leftovers

The patties keep 3 days in the fridge in a covered container. They freeze well once cooked, so lay them flat on a tray to freeze, then bag them up. Reheat in a dry pan over medium heat or in the oven so they crisp back up. The microwave leaves them soft.

What to serve with it

Potatoes and gravy turn these into a proper plate, or keep it light with a simple slaw on the side. A dollop of lingonberry or some pickles works too.

By Untrained ChefPublished 23 April 2026 · Updated 11 July 2026