A good way to use up leftover brown rice; good enough to warrant cooking up a batch of brown rice especially. The baking time will depend on the size of the patties.

butter or oil for greasing baking sheet
1/2 c sesame seeds
1 c sunflower seeds
2 c grated beets
2 c grated carrots
1/2 c minced onion
2 eggs, lightly beaten
1 c cooked brown rice
1 c grated Cheddar cheese
1/2 c vegetable oil
1/2 c finely chopped fresh parsley
3 T flour
2 T soy sauce
1 clove garlic, minced
1/8 – 1/4 t cayenne

1. Preheat oven to 350ºF. Lightly grease a baking sheet.

2. Place a small, heavy skilled over medium heat. Add the sesame seeds and stir them just until lightly browned and fragrant, from 3 to 5 minutes. Immediately remove from heat and transfer to a dish to cool.

3. Return the skillet to the heat. Add the sunflower seeds and cook as for sesame seeds.

4. Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sesame and sunflower seeds, beaten eggs, rice, cheese, oil, flour, parsley, soy sauce, and garlic. Mix–your hands are best here. Add cayenne (the more the spicier) and thoroughly combine.

5. Shape the mixture into (12) patties and arrange them in rows on the baking sheet.

6. Bake the patties until brown around the edges, about 20 minutes. Unless they are large and thick it shouldn’t be necessary to turn them. Serve alone or on buns with your favorite fixin’s.