2 packed cups cooked brown rice
1 cup cottage cheese
1/2 cup shredded mild cheese (mozzarella, Muenster, or Jack)
1/2 tsp. Salt
pepper
1/2 tsp. Paprika
1 egg, lightly beaten
1/2 cup cornmeal
1/4 packed cup grated Parmesan cheese
oil
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Combine rice, cottage cheese, shredded cheese, and seasoning to form a stiff paste. Shape into 8 3” patties using moist
hands.
Beat egg in a shallow bowl. Combine cornmeal and Parmesan cheese on a flat plate. Dip each patty into egg, holding with
tongs or your hands, then coat completely with dry mixture, shaking off any excess. Place on a wire rack and refrigerate to
dry. They should be allowed to chill for at least 30 minutes.
Heat enough oil to cover surface of a large skillet. When hot, sauté patties quickly over medium heat for about 3-5 minutes on
each side, until well browned. Makes 8 burgers; serves 4.
Leftover uncooked burgers can be wrapped separately and frozen. To use, brown in hot oil for about 5 minutes per side
without defrosting, then cover pan, turn heat very low, and cook for 5-8 minutes until heated through.
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