Leftover cooked rice or vegetable risotto can be used prepare patties. This recipe uses a zucchini risotto and frozen spinach.
cooked rice or cooked vegetable risotto
1/2 grated carrot
breadcrumbs, if necessary
2-3 tablespoons vegan Parmesan cheese
Use about equal quantities of rice/risotto and spinach, adjust all other ingredients to taste.
Cook chopped onions in broth, after 5 minutes add grated carrots. Simmer for a few minutes to soften.
Add frozen spinach, cook to evaporate the water.
Let the spinach cool down and stir it in the cold rice or risotto. Add vegan Parmesan cheese and a couple of tablespoons of bread crumbs if the mixture is too watery. Season with salt and pepper to taste.
Dampen hands and make patties, roll in bread crumbs.
Bake for a few tablespoon of the oil over moderate heat the patties golden brown. Serve with a bowl of fresh vegetables.