Vegetable Rice Patties with Tomatoes and Basil

Leftover rice + leftover vegetables + cheese + enough egg to hold it together = warm, toasty, vegetable-y patties! I used the vegetables and herbs we had on hand, but it could easily be changed to use up almost any vegetable

*My associate claims these should be called "Third Day Patties," because they have been "resurrected" from the depths of the fridge...

Vegetable Rice Patties with Tomatoes and Basil

2 cups cooked brown rice
2 eggs, beaten
2 small zucchini, or 1 large, grated and squeezed dry in a towel
1/2 cup grated Parmesan cheese
1/2 cup parsley, loosely packed, chopped (or another herb if that is what you have)
grated zest of 1 lemon (optional)
salt & pepper to taste
1 tbsp olive oil

topping: 2 tomatoes, diced
small handful basil, chopped

Mix rice, zucchini, cheese, parsley, and lemon zest in a bowl. Beat the eggs and add; mix until everything is very well coated.

Heat the oil in a large pan over medium-low heat. Scoop out about a half-cup of the mixture and form into a shallow patty in the pan. Repeat with about four or however many will fit in your pan without crowding. Cook until the bottom begins to brown, about 5-7 minutes. Carefully flip with a large spatula and cook until the other side begins to brown.

Meanwhile, mix the diced tomatoes and basil together.

When the patties are browned, serve, topped with tomatoes and basil.

Makes 7-8 patties, enough for two or three people.