Rice Patties

This is the best use for leftover rice I've found so far. The recipe is adapted from one I got from Mambo Sprouts.

2/3 cup panko bread crumbs
1 cup packed cooked rice (the soft, leftover variety)
1/4 cup grated zucchini
2 Tbsp grated carrot
2 Tbsp plain yogurt/soy yogurt
2 Tbsp minced thai basil or 1/4 cup minced cilantro
1 garlic clove, pressed
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp coriander
1/4 tsp cumin
canola oil for pan-frying

Process bread crumbs in food processor until crumb size is approx. half that of original.

Add remaining ingredients and process until well-combined.

Heat oil in nonstick skillet.

Shape rice mixture into golf ball size and then press into small patties, placing each patty directly in heated skillet.

Brown patties in skillet, about 2-3 minutes per side.

Serve warm. Yum.