Preparation:
Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, thyme and sage. Cook and stir 3 to 5 minutes or until onion is tender. Transfer to large bowl. Add rice, carrot, 1/2 cup breadcrumbs, sunflower nuts, parsley, cheese and soy sauce. Stir until well blended. Add eggs, stir until eggs are well blended into rice mixture. Form into six 1/2-inch thick patties. Place remaining 1/4 cup of breadcrumbs in shallow bowl. Coat each side of patty with breadcrumbs. Cover and refrigerate 30 minutes. (May be prepared up to 6 hours ahead.) Heat oil in large skillet over medium-high heat until hot. Cook patties 4 to 5 minutes per side or until thoroughly heated. Serve on buns with condiments.
*To toast sunflower nuts, spread on baking sheet and bake in 350-degree oven 5 to 7 minutes or until golden and fragrant. |
