A delightful twist on a classic veggie burger, these patties are packed with wholesome ingredients and vibrant flavors.
Combine the cooked brown rice, chopped onion, sunflower seeds, grated carrot, parsley, soy sauce, and thyme in a large bowl.
Ensure the rice is fully cooled before mixing to prevent clumping.
In a food processor, blend the egg and chickpeas until smooth.
Pulse the mixture to avoid over-processing, which can make it too runny.
Add the blended mixture to the rice mixture and stir until well combined.
Mix thoroughly to ensure even distribution of ingredients.
Shape the mixture into 6 equal patties.
Wet your hands slightly to prevent the mixture from sticking while shaping.
Heat the canola oil in a nonstick skillet over medium heat and cook the patties for 5-6 minutes on each side until golden and crisp.
Avoid overcrowding the skillet to ensure even cooking.
Serve the patties on lettuce leaves with sliced tomato and onion.
Add your favorite condiments or sauces for extra flavor.
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