Brown Rice Power Patties

(Makes 12 patties)

2 cups cooked brown rice (see recipe here)
4 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1 1/2 cups finely grated carrot (about 1 large)
1/2 cup raw sunflower seeds
and/or 1/2 cup sesame seeds, raw or toasted
3 eggs
1 tsp dried basil
1 tsp salt
1/2 tsp freshly ground pepper
1 1/2 cups toasted slivered almonds (see below) or dry roasted peanuts

Preheat oven to 350 degrees. Mist a baking sheet with non-stick spray.

1. In a mixing bowl, combine cooked rice, grated cheese, carrots and seeds.

2. Combine the eggs and seasonings in the food processor and blend for about 5 seconds. Add nuts and process another 5 seconds. If using dry roasted peanuts you may need to process them an extra 5 seconds. Don’t over process the nuts; their texture is important. Add to rice mixture and mix thoroughly.

3. Use a 1/4 cup measuring cup to scoop mixture onto baking sheet, and form into plump patties about 3/4 inch thick. (I used a 1/4 cup cookie scoop and dished the mixture into a canning jar ring, then pressed it to form even patty before removing the ring.) Bake at 350 degrees for 15 minutes, then turn patties over and bake 10 minutes more. Transfer patties to rack, flipping them so their toastier side shows.

4. If you’re not eating them the same day, keep in refrigerator. They will easily last a week if kept cold and stored in airtight container.

TOASTING SLIVERED ALMONDS

Spread them in a shallow baking pan and toast for about 10 minutes in a 325 degree oven. You want them barely golden, not browned. Cool before using.