Instructions: In a medium mixing bowl stir together cooked rice, sour cream or yogurt, chopped scallion and sauteed mushrooms. Stir in eggs one at a time. Add soy and Tabasco. Stir in bread crumbs 1/2 C at a time until you can easily form a patty. Make all patties and reserve until ready to cook. To serve, toast each patty in a well-seasoned skillet or coated pan until golden brown. Top with additional sour cream or yogurt (NOTE: A red bell pepper puree is a tasty topping as well). CREDITED TO CHEF DAVID BECKWITH, CENTRAL

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