04 October 2014

Cream Cheese Patties

I love these patties in summer with salad just as much as I do in winter with steamed green vegetables. The original recipe, not that it was ever written down, was given to me by my Aunty Gloria. She is an amazing vegetarian cook and excels at savoury recipes just like this one.

Over the years I've adapted it to suit my taste, added in herbs and onion and using Shake'n'Bake for the coating.

Cream Cheese Patties

250g cream cheese
1 cup rice
1 large onion, grated
1 large carrot, grated
1 zucchini, grated
1 egg
1/2 tsp mixed herbs
Olive oil for frying
1/2 cup milk

Cook the rice in boiling salted water for 12 minutes. Dice cream cheese into 2 centimetre cubes (this makes it easier to melt). Drain rice. Add remaining ingredients, except Shake'n'Bake, milk and olive oil, to the hot rice, stirring to melt the cream cheese.  Take 1/4 cup of mixture, shape into a patty. Dip in milk then in Shake'n'Bake to coat. Let the patties rest in the fridge for 30 minutes before frying in hot oil until golden brown on both sides. Can be served hot or cold.

These patties feature on my meal plan at least twice a month during the spring and summer seasons and around once a month during the cooler weather. We like them hot or cold, but personally I think they are at their best cold, straight from the fridge. Yum!

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1 comment:

  1. Sound easy and delicious thankyou. Not sure what shake n bake is but would breadcrumbs be ok instead?
    Have been keeping my rice in the fridge as think it is pantry moth season atm.
    Ruth western Australia


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