Cheese and Rice Patties
|Chopped green pepper||3 Tablespoon, chopped|
|Tomato sauce||8 Ounce (1 Can)|
|Snipped parsley||2 Tablespoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Frozen chopped spinach||5 Ounce (1/2 Of A 10 Ounce Package)|
|Hot cooked brown rice||2 Cup (32 tbs)|
|Cream style cottage cheese||1 Cup (16 tbs), drained|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Cooking oil||2 Tablespoon|
For sauce, cook green pepper in butter or margarine till tender.
Stir in tomato sauce, parsley, and thyme.
Bring to boiling; reduce heat.
Cover and simmer about 10 minutes, stirring occasionally.
Cook spinach according to package directions.
Combine 1 egg, spinach, rice, drained cottage cheese, mozzarella cheese, 1/2 cup bread crumbs, Parmesan cheese, and nutmeg Shape into five patties about 3/4 inch thick.
Combine 1 egg and 1 tablespoon wafer.
Dip patties into egg mixture then into the 1/2 cup bread crumbs.
Cook in hot oil about 4 minutes on each side or till golden.