My older daughter just left for camp. It’s so odd having one less child in the house. When I got home and started to prepare dinner this evening, there was nobody to complain. Nobody questioned the flavors that would show up on the plate. I kind of miss it! It is nice though to be left with just my kid who eats anything. It’s a nice treat to see everything eaten on the plate – even the onions.

I still miss the kid. A lot. And it’s only been a day.

We were gone over the weekend, and I have a limited selection of what is available in the fridge. As with any Monday, dinner must be fast. With a limited supply of veggies and some cooked rice in the fridge, these veggie rice patties were perfect for a light dinner. When paired with a salad, everyone is happy.

Vegetable and Rice Patties 
Ingredients:

2 cups cooked rice, cooled (white or brown works)
1 small onion, chopped
5 cloves garlic, crushed and chopped
1/4 cup sun dried tomatoes, chopped
1 small green pepper, chopped
3/4 cup mushrooms, chopped
1 small zuchinni, chopped
1 small yellow squash, chopped
1 cup shredded cheese (I used a cheddar jack blend)
3/4 cup panko crumbs or gluten free alternative
2.5 tsp. salt
2 tsp. pepper
2 tsp. red pepper flakes
1 tsp. thyme
1 tsp. oregano
1 tsp. paprika
1 tsp. rosemary
2 tsp. garlic powder
4 eggs
2-3 tbsp. vegetable oil for pan frying

Directions:

Mix everything together in a large mixing bowl. Shape in to patties and let sit on a plate for about 10 minutes to set.

Pan fry in a small amount of oil for a few minutes on each side – until browned.

Drain on paper towels.

Enjoy!