I LOVE these rice patties….if you’ve got leftover rice from the night before, this makes for a quick meal the next day…spiced with ginger, green chillies, turmeric and other goodies, it pairs deliciously with my favorite Shaved Fennel & Zuchinni Salad….perfect way to spice up a date night dinner.

Rice Patties (4 ppl)


  • 4 cups cooked rice
  • 1 cup garbanzo bean flour
  • 1 cup yogurt
  • 1-1 1/2 cups water
  • 3 tablespoons olive oil (or oil of your choice)
  • 2 teaspoon ginger, finely grated
  • 1 teaspoon jalapeño, finely grated
  • 1/2 cup chopped cilantro
  • 3 tomatoes, grated into sauce
  • optional: 1/2 cup chopped fenugreek leaves
  • 1 cup spinach, finely chopped
  • 1 1/2 – 2 teaspoon salt (salt to taste)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • 1/8 teaspoon asafeteida
  • 1 teaspoon, eno or 1/2 teaspoon baking soda

DIRECTIONS for cooking

  1. In a large bowl, place garbanzo bean flour, yogurt and water, and beat until smooth.
  2. Add turmeric, red chili powder, asafetida, salt, cilantro, tomato sauce and mix until combined.
  3. Then, add fresh spinach, fenugreek leaves, cilantro and mix again.
  4. Add cooked rice and mix again thoroughly.
  5. Lastly, add eno and stir one more time.
  6. Place a non-stick, medium size skillet on medium heat and place 1 teaspoon of oil on pan.
  7. When oil is heated, place 1/2 cup mixture on skillet, flatten out patty a little, if necessary.
  8. BE PATIENT and allow to cook 3-4 minutes on each side. I like to wiggle the spatula underneath every so often just to ensure the patty isn’t sticking, but make sure to be very gentle.

note: It is very important to keep the skillet well greased so that the patty does not stick.



  • Just omit yogurt and add extra water in batter.


  • Totally gluten free!


  • For kappa body types, add 1/2 teaspoon more, freshly grated jalapeño and ginger. For pitta people, use 2 teaspoons of lime juice instead of tomato sauce. And for vata body types, serve with cooked vegetables, rather than with a salad.


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