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Caprese Veggie Patties with Basil Arugula Pesto

These are delicious. Makes 6 or 7 servings. Robbie snatched one right out of the skillet, so I had six left for the stacking for the photo. 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Vegetarian
Servings: 6 servings.


  • 1 slice whole grain bread
  • 2 cups Quinoa and Brown Rice Pilaf
  • 2 eggs , lightly beaten
  • Sea salt , as needed
  • extra virgin olive oil, as needed
  • Tomatoes , enough for 7 slices
  • Fresh mozzarella cheese , about 8 ounces
  • 1/3 cup Basil Arugula Pesto


  • Toast the bread well. Let it cool at least 10 minutes. Using a food processor, grind the bread into crumbs. Mix in a bowl along with the pilaf and eggs. Season with salt if you decide it needs some.
  • Heat a tablespoon of so of oil in a large skillet over medium flame. Form the rice mixture into seven patties using a 3-inch round cutter. Cook the patties until golden on both sides, about 10 minutes each side. Transfer to a serving dish.
  • Preheat oven to 350° F. Spread a small dollop of pesto on each pattie. Top with a slice of mozzarella, another dollop of pesto, followed by a slice of fresh tomato. Repeat: Pesto, mozzarella, pesto, tomato, pesto, mozzarella. Spread a final bit of pesto on the white mozzarella.
  • Bake 20 to 30 minutes, until the cheese melts nicely and the patties are heated through.
  • Serve immediately.