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Leftover Rice and Refried Beans? Why not turn them into these yummy patties. Every time I make Mexican food I always have leftovers and this is a great way to use them. I made these with long-grain white rice, but you could use any precooked rice. Brown and Spanish Rice are both great options. You could also use any kind of beans, just mash them up first.
I used crushed saltines for the cracker crumbs, but any cracker or bread crumbs would work. If you don’t have taco seasoning you can use salt and pepper or seasoning salt to taste. The lime juice is also optional.
Mix all of the ingredients together. Then form into 4-6 patties depending on the size you prefer. If they are really sticky while forming the patties you can refrigerate the mix for a few minutes. It is easier to work with cold ingredients.
These are so easy to make and you can choose to cook them in the oven or fry them. I cooked them on a sprayed griddle set at 350° for about 4-5 minutes per side. Just until they are heated through and golden brown.
These patties can be eaten on a bun as a veggie burger, in a tortilla shell, or on their own with your favorite toppings. Salsa, guacamole, sour cream, cheese, tomatoes, olives, cilantro, etc.
Rice and Bean Patties
- 1 cup refried beans
- 1 cup cooked rice
- ½ cup shredded cheese
- 1 egg
- ¼ cup diced onion
- ¼ cup cracker crumbs
- 1 tsp taco seasoning (or salt and pepper to taste)
- 1 tsp lime juice (optional)
- Mix all ingredients together. Shape into 4-6 patties. Depending on how big you make them.
- Fry on a 350° griddle, in a skillet or in a frying pan for 4-5 minutes per side. If you prefer you can bake on a sprayed baking sheet in a 350° oven for 20 minutes, flipping halfway through.
- Serve with your favorite toppings or on a bun.