Rice Patties with Vegetables

Cook rice according to package directions until al dente. Drain and let cool in a colander.

Meanwhile, peel the onion and cut into wedges. Rinse peppers, cut in half, and roughly chop. Rinse and clean the eggplant and zucchini, halve lengthwise and cut into slices. Blanch tomatoes in hot water, rinse in cold water, peel and dice.

Heat olive oil in a pan. Sauté onions until soft over medium heat. Add peppers and sauté for 5 minutes. Add eggplant and fry for 5 minutes at high heat.

Meanwhile, wash herbs and pluck off the leaves. Mix together zucchini and tomatoes, and mix with the pepper mixture and cook for another 10 minutes.

Meanwhile, for the rice patties, mix the eggs, flour and herb cream cheese with the cooked rice. Shape the rice mixture into small patties using 2-3 tablespoons each. Heat canola oil in a pan and fry patties slowly until golden brown on both sides, about 5-6 minutes.