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Rice and Chestnut Patties

rice patty.jpg

..Image from

Cattail foraging is not recommended for wild harvest in areas with heavy pesticide spraying



½ lb of fresh chestnuts

½ cup crushed dried  bread crumbs

2 cups of cooked rice

2 eggs

1 tsp chopped fresh parsley

2 tblsp light cream

1 beaten egg,

¼ cup of flour,

¼ cup cooking oil.

Roast and peel the chestnuts (see blog article). Chop the nuts coarsely. Mix all but the beaten egg, flour, and cooking oil together and form into patties. Dip the patties into the beaten egg and roll in the flour. Heat the oil in a skillet and fry the patties, turning to brown both sides.


Author comments: A simple but useful and quick recipe once again from The Chestnut Cook Book, by Annie Bhagwandin. See the chestnut blog article for more chestnut information. While we are all praying for the Creator to rejuvenate the American chestnut you can practice this recipe using European or Asian chestnuts commonly available in the grocery store, especially in late fall/winter. While I have not tried it, one may also want to attempt this recipe with chinquapins. Regardless, you have lots of excellent protein in this dish!

op springs back when pressed. Cool and cut. 

Recipe compliments of The Chestnut Cook Book, by Annie Bhagwandin

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