Vegetarian Patties

  • Yield: 8 servings


1/2cup long-grain converted rice
3cups water
1package extra-firm tofu, drained and coarsely chopped
1-1/2cup grated peeled carrots
1/2cup gluten-free dry bread crumbs
1/2cup shredded lactose-free mozzarella cheese or shredded mozzarella cheese
2tablespoons gluten-free soy sauce
1teaspoon grated gingerroot
1/2teaspoon gluten-free hot pepper sauce
-- Salt and freshly ground black pepper


  1. In a heavy-bottomed pot, combine rice and water and bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 to 20 minutes or until liquid has been absorbed and rice is tender. Remove from heat.
  2. Stir in tofu, carrots, bread crumbs, cheese, soy sauce, ginger and hot pepper sauce. Season to taste with salt and pepper. Mash until thoroughly combined. Shape into 8 same-size patties.
  3. In a medium nonstick skillet, cook patties for 3 to 5 minutes per side or until heated through.

Excerpted from The Complete IBS Health & Diet Guide by Dr. Maitreyi Raman, Angela Sirounis, Jennifer Shrubsole © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.

Nutritional Info *per serving

  • Calories 127
  • Fat 3 g
  • Saturated Fat trace
  • Cholesterol 1 mg
  • Sodium 410 mg
  • Carbohydrate 18 g
  • Fiber 1 g
  • Sugars 2 g
  • Protein 7 g
  • Vitamin A 172 RAE
  • Vitamin C 1 mg
  • Calcium 144 mg
  • Iron 1 mg