I was getting ready to travel and I still had some leftovers in my fridge. What I really wanted was to be able to take my leftovers with me on my trip — but I wasn’t really sure how well my fish and vegetables plus brown rice bowl would travel … so I decided to convert them into burgers — and they were awesome!

This isn’t really a recipe as I kind of just threw everything together without measuring, but I thought I’d at least share the idea. They were perfect to take on my trip – they kept their shape, tasted good both hot and cold, and lasted for a few days.

Plum Cooks Fish and Veg Burgers

fish and vegetable burgers


I cooked the fish and vegetables as per this recipe (ingredients and method are given).

I cooked the brown rice bowl as per this recipe (ingredients and method are given).

up to 2 cups of ground almonds – depends on the amount of leftovers

2-3 eggs – depends on how many patties you make

approx. 1 teaspoon each of salt, oregano, and garlic powder (add other spices to taste)

oil for frying


  1. Slightly warm the food to loosen up the juices.
  2. Add ground almonds to the mixture. The exact amount will depend on how much food you’ve got leftover. I added about 1/2 cup of ground almonds to my brown rice mixture and almost 1 cup to the fish mixture.
  3. In a shallow bowl, whisk 2 eggs. Add spices and seasonings to taste.
  4. shape the combined ingredients into patties.
  5. Heat a fry pan and add just enough oil to coat the bottom of the pan.
  6. Lightly coat each patty with the egg and spice mixture. Fry for about 3 minutes per side.
  7. Place cooked patties on a kitchen towel to absorb the excess oil.


Plum Cooks Brown Rice Burgers1

brown rice and vegetable burgers