Do you have left-overs from dinner last night, that usually end up in the garbage bin? This is avoidable. The fight against food waste starts within the four walls of your kitchen.

Here is our head chef’s recipe of reusing left-over rice from dinner last night to create some delicious vegetable patties topped with pickled onions, mushroom mayonnaise and green oil made from different herbs. It is healthy, easy and tastes delightful.

Let’s get cooking

Start with the accompaniments: pickled onions, mushroom mayonnaise and green oil. These can be used for multiple dishes that need a little extra. Store in air-tight containers in the refrigerator.

Pickled onions:
Peel the onions and cut them in thin slices. Boil water, vinegar and sugar in a pot till the sugar is dissolved. Place the onions in the pot, turn down the heat and let it simmer for 4-6 minutes.

Pour the onions into a clean glass jar and add pepper corns. The onions can last 2-3 weeks if cooled and longer if you add atamon.

Mushroom mayonnaise:
Stir vinegar, mustard and salt with egg yolk using an electric whisk. Add oil little by little. Crush the dried mushrooms till they become powder by using an electric blender. Add the mushroom powder to the mayonnaise and season with salt and pepper.

Pour the mayonnaise into a clean glass jar and place in the refrigerator.

Tip! The mushroom mayonnaise is also great on potatoes, in salads and even with a nice steak.

Green oil:
Blend the stems from your herbs with oil for approximately 10 minutes, so the green color seeps out into the oil - it is completely fine if it becomes a little warm. Season the oil with salt and lemon. Pour the oil into a clean glass jar or bottle and place in the refrigerator.

Vegetable patties:
Place the rice in a bowl with chopped vegetables, egg, flour, onion and stir well. Then form the patties and fry on a pan until golden.

Serve the patties on a plate with garnish, greens, mushroom mayonnaise, pickled onions and green oil.

It is that easy. Enjoy!

Stop food waste: get inspired by our head chef’s ability to reuse left-over rice and salads to create delicious vegetable patties, simple and easy.


Vegetable patties:
150g left-over rice
100g grated carrots (or other left-over vegetables)
50g onion
2 eggs
2 tablespoons of flour
Salt and pepper

Salad or herbs, such as pea shoots, arugula, flat-leaved parsley etc.

Pickled onions:
2-3 onions
75 ml water
75 ml vinegar
75 g sugar
Pepper corns

Mushroom mayonnaise:
300 ml oil
1 egg yolk
30g dried mushroom
2 teaspoons vinegar
2 teaspoons dijon mustard
Salt and pepper

Green oil:
Oil, canola or olive
Stems from fresh herbs, such as parsley, dill, chervil, tarragon or basil

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