Healthy Snacks

Brown Rice, Kale and Green Pea Patties

In my brown rice, kale, and green pea patties you’ll find an assortment of superfoods all geared towards helping to nourish you, body and soul. There’s fiber, phytonutrients, vitamins, and minerals in each patty.

Loaded with antioxidants, fiber, and protein, our brown rice, kale, and green pea patties are a must-try. The flavor combination works well, and they’re portable and keep in the fridge so you can enjoy the leftovers.

Patties like these are my greatest time saver. I make them in batches on Sundays and have them for snacks, a light lunch or dinner, and they come in handy whenever I run out of ideas during the week. Serve them with a salad for lunch, in a gluten-free bun for dinner, or just as they are for a quick snack. There are tons of ways to make healthy patties, but these win the award for most detoxifying.

Brown Rice Kale Green Pea Ingredients

When it comes to detoxifying, brown rice is a great option. I first heard about it a few years ago, when I bought Kathryn Alexander’s book Dietary Healing. As a big fan of Italian cuisine I used to love hearty risottos, but after reading about the amazing health properties of brown rice, I’ve never bought refined, white rice again.

Rich in fiber, minerals and B complex vitamins, the exceptional detoxifying properties of brown rice come from the high content of selenium and manganese. Manganese helps your body’s cells to produce energy, synthesize essential fatty acids, and has antioxidant properties. Selenium is an essential component of some of the most important metabolic processes, including thyroid hormone production, antioxidant response to free radicals which supports the immune system, It also plays a key role in sustaining the natural detox function of our bodies and in reducing the risk of cancer.

Brown Rice Kale Green Pea On A Table

Selenium activates the cancer protective protein called glutathione peroxidase, one of the most important antioxidant enzymes in our bodies. Other health properties of brown rice include reducing high cholesterol levels, reducing the risk of cardiovascular diseases, lowering the risk of Type II Diabetes, and the reducing the risk of breast cancer.

I usually add brown rice to my salads to make them heartier, or as a side dish next to stews or curries, and adding it to these patties was a great idea. The starch in brown rice keeps the patties together, and you only need just a small amount of egg alternative (I used ground flaxseed) to make a thick mix. Then just add your favorite veggies. I added kale for extra fiber and minerals, and green peas for a gorgeous color and extra antioxidant kick.

Brown Rice Kale Green Pea With Fork

Making detox foods is not hard when you get rid of all of the toxic ingredients and stick to life-supporting, nourishing foods. Part of the detox process is stopping the influx of foods that are unhealthy, and also ones that aren’t handled well by the body. You can tell by the ingredients list that these patties will only move you forward towards your goal of a cleaner body and mind.

Be sure to make more of these than you need. They store well for several days after you make them and reheat easily on the stove top in a fry pan over medium heat and a bit of coconut oil.

(You may also like: Pea Guacamole with Baked Beet Chips)



Brown Rice, Kale and Green Pea Patties

  • Author: Harper
  • Yield: 6-8 patties 1x


  • 1 cup cooked brown rice
  • 2 tsp ground flaxseed
  • 34 tbsp unsweetened almond milk
  • 45 kale leaves, finely chopped
  • ½ cup green peas
  • 56 fresh mint leaves
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp coconut oil
  • ½ cup sesame seeds
  • ½ tsp sea salt
  • Freshly ground black pepper


  1. Preheat the oven to 175°C/347°F.
  2. In a food processor add brown rice, kale, green peas, onion, garlic, ground flaxseed and almond milk, and pulse two or three times, to incorporate.
  3. Line a baking sheet with parchment paper.
  4. Use your hands to shape little patties, coat them with sesame seeds and line onto the baking sheet.
  5. Drizzle with coconut oil, bake for 15 minutes, then flip over and bake for 7 more minutes.
  6. Remove and set aside to cool.
  7. Keep in the refrigerator in an airtight container for 4-5 days.

Print Recipe


Ask a Question/Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon