Sourdough Discard Brown Rice and Herb Patties
Crispy pan-fried patties made with active sourdough discard, nutty brown rice, and a blend of herbs and aromatics. These savory cakes develop a golden, crispy exterior while staying tender inside. Perfect as a side dish, light lunch, or appetizer served with sour cream or yogurt sauce.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 10 min
- Total
- 45 min
- Makes
- 8 patties (2½ inches / 6 cm diameter)
Steps
Before you start
- Have your sourdough discard at room temperature and bubbly (freshly fed or just stirred down)
- Cook your brown rice ahead if not already done; use short- or medium-grain rice for better binding
- Measure out all ingredients before you begin mixing
- Have a lined plate or cooling rack ready for the finished patties
Mix the batter
- In a large mixing bowl, combine the sourdough discard, cooked brown rice, beaten egg, dried herbs, garlic powder, onion powder, salt, and black pepper.
- Stir vigorously with a fork until the mixture is evenly combined and the rice grains are broken up slightly (some texture is good).
- The batter should look shaggy but cohesive.
- Fold in the Parmesan cheese and sliced scallions if using.
- Let the mixture rest for 10 minutes at room temperature; this allows the sourdough discard to hydrate the rice slightly and firms up the mixture, making it easier to form patties.
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Ready when: Batter is evenly combined with some broken rice texture; no streaks of discard remaining
Tip: Don't over-mix or the patties will be dense. A few lumps of rice are fine.
Form the patties
- Place a sheet of parchment paper on your work surface.
- Using damp hands (to prevent sticking), scoop about 3 tablespoons (45 g) of the batter and form it into a disk about 2½ inches (6 cm) in diameter and ½ inch (1.25 cm) thick.
- Place on the parchment.
- Repeat with the remaining batter, spacing the patties 1 inch (2.5 cm) apart.
- You should have 8 patties.
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Ready when: All batter is formed into 8 uniform patties
Tip: Wet hands help prevent the sticky batter from clinging; work quickly and refrigerate if the batter becomes too soft.
Heat the skillet
- Place a 12-inch (30 cm) skillet over medium-high heat.
- Add 3 tablespoons (45 ml) of olive oil and let it heat until shimmering and just starting to smoke, about 2–3 minutes.
- The oil should be hot enough that a small drop of batter sizzles immediately on contact.
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Ready when: Oil is shimmering and just barely smoking
Tip: If the oil isn't hot enough, the patties will absorb oil and turn greasy rather than crispy. Test the heat with a tiny piece of batter first.
Pan-fry the patties
- Working in two batches to avoid crowding the pan, carefully slide the patties from the parchment into the hot oil.
- Fry for 4–5 minutes on the first side without moving them.
- The bottoms should turn deep golden brown and develop a crust.
- Using a spatula, flip each patty gently and fry the second side for 3–4 minutes until it is also deep golden and the patties feel firm when pressed gently at the edges.
- Transfer to a paper-towel-lined plate and keep the first batch warm while you fry the second batch, adding a splash more oil to the pan if needed.
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Ready when: Both sides are deep golden brown; patties feel firm at the edges when pressed and smell fragrant
Tip: Don't move the patties while frying the first side—this breaks the crust and causes them to stick. Let them develop color before flipping.
Drain and serve
- Transfer the patties to a cooling rack (if not serving immediately) so the bottoms stay crispy.
- Serve warm or at room temperature with sour cream, plain yogurt, or your favorite dipping sauce.
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Ready when: Patties are ready to serve when they feel crispy on the outside
Tip: A cooling rack prevents the steam from making the bottoms soggy if you're not eating them right away.
Good to know
Tips
- Sourdough discard should be bubbly and active (either just fed or stirred down after sitting). Using old, flat discard will result in dense, bland patties.
- Measure the cooked brown rice by volume after it cools; wet, warm rice will throw off your proportions.
- For extra flavor, toast whole spices (cumin seeds, coriander seeds, or fennel) and grind them before mixing.
- Serve these patties with a dollop of herb-infused sour cream (mix fresh dill, chives, and lemon zest into sour cream) or a simple tomato sauce for dipping.
Make ahead
Prepare the batter and form the patties up to 4 hours ahead. Refrigerate them on a parchment-lined plate covered with plastic wrap. Fry straight from the cold, adding 1–2 minutes to the cooking time. You can also bake uncooked patties in a 375°F (190°C) oven for 20–22 minutes until golden, then pan-fry briefly to crisp the exterior, though pan-frying yields the best texture.
Storage & reheating
Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet over medium heat for 2–3 minutes per side until warmed through and re-crisped. Patties can be frozen for up to 2 months; thaw in the refrigerator overnight before reheating. Do not microwave, as this makes them soggy.
Substitutions
- dried herbs (oregano, thyme, or Italian seasoning blend) → 1½ teaspoons fresh herbs (fresh dill, parsley, or thyme), finely chopped. Add fresh herbs in the last step before frying to preserve their flavor. Use the same volume as dried.
- cooked brown rice (short- or medium-grain) → cooked farro, millet, or wild rice. These grains have similar binding properties and cooking times. Millet will make denser, crispier patties.
- grated Parmesan cheese → aged cheddar or Gruyère, finely grated. Both add rich flavor and bind well; use the same amount. Feta will crumble more but adds good tang if you prefer.
- olive oil → vegetable oil, canola oil, or avocado oil. Any neutral-flavored oil works. Avoid very low-smoke-point oils like extra-virgin olive oil for high-heat frying.
