The 2nd time I made these I added more cracker crumbs and they held together much better. I like the idea of making these in muffin pans and baking though.

As an update to my comment last year. I made these in a muffin pan and they turned out so great. So much easier and much trouble with the grilling. That's my plan this year!

Would love ideas for eliminating the eggs to make them vegan. Any ideas for what might hold them together that is plant based?

I wonder if they'd hold together if you used egg substitute? They sound yummy, but you know we vegans don't eat eggs.

Every time I make these people LOVE them. I bake instead of fry - it makes it a little neater and healthier. It's very tasty! <3

Has anyone tried freezing at the "chill" stage? And, if so, thaw before frying or pop them in the pan frozen and cook a little longer?

Instead of raw onions, onion powder can be used for flavoring or just use fresh garlic.

I couldn't get these things to stick together, so they turned out to be very yummy fried rice! Neither I or my husband like onions, so I used half of what was called for. They were still a little oniony for us - onion haters may want to use even less than half. I would make this again, even if it did turn out as fried rice. ^_^

Very tasty. I made them this week as a test run for Thanksgiving. They passed the meat-eating-husband test with flying colors. I'll plan on making them for Thanksgiving and am now going to give the muffin pan idea a try. Last minute browning on Thanksgiving day could get a little hairy I'm thinking. The cranberry relish was great as well. My husband, who swears he hates cranberry sauce, loved it. It's a good balance of citrus, clove and ginger.

I love these...to make it easier, I sprayed a muffin tin with high heat canola and packed the ingredients in the cups. Bake for 30 minutes at 375 F. I package 2 in zip bags for a quick side dish during the week. The recipe makes 10 to 12 standard sized muffins.

I've made these twice now, they are so delicious. The 2nd time, I didn't happen to have cranberry relish so I used mango chutney and it was fabulous. Both times, instead of making separate batches of brown and wild rice, I use a pre-packaged brown/wild rice mixture sold by Lundberg Farms.

Very yummy! Great with cranberry sauce made with ginger. The patties are fragile until they start to brown, but once I got the hang of making them(I use a shallow 1/4 c measuring cup to help form them)it became easy. I've made them several times already this fall and, while fantastic as written, it also works with quinoa instead of the brown rice and mushrooms in place of the artichokes. I made these along with cranberry sauce to take to a Thanksgiving dinner as a vegetarian alternative and they smelled so good while reheating that all the meat eaters tried them.. two (committed omnivores) even decided to totally abstain from eating the turkey to eat more of the rissoles! Nobody touched the oyster stuffing (the traditional one for the family). Even though I was the only vegetarian there this year, I should have made a double batch!

These are the best! Thanks for posting the recipe online; I must have lost my copy this past Thanksgiving when I made them for everyone!

to make them vegan i'd suggest cooking them in a muffin tin as they don't hold together very well even with the eggs to bind them. why don't you try using flax meal instead of the eggs. 1 tbs flax meal + 3 tbs water= 1 egg! soak the meal in water until it turns gooey. the taste of the flax would go great i think!