3/4 cup 1% cottage cheese
1/2 cup (1 1/2 oz) grated aged cheddar
1 medium onion, finely chopped
2 cups fresh bread crumbs
3/4 cup cooked white or brown rice
4 large eggs, beaten
1 tsp kosher salt
about 12 turns of the pepper mill
Tear up about 3 slices of bread or two buns and add into the bowl of a food processor. Pulse until you have coarse crumbs.
In a medium bowl, combine first 5 ingredients. Add eggs and seasoning.
Heat a large, non-stick, pan over medium heat and add a little oil. Drop mixture, about 3 tbs at a time, into pan. Cook about 2 minutes on each side, until golden, turning gently.
Note: This recipe, which harkens back to my vegetarian days, is served just as well by the addition of cooked rice as it is cooked, riced or finely diced, potatoes. Serve the patties in sandwiches, as a main course with side dishes, or use them like latkes, topped with sour cream and chives or salmon roe.