Make the rice according to package directions and set aside.

In a medium sized bowl, combine the flax with 9 tbsp. warm water, and whisk every few minutes for at least 15 minutes, until fluffy.

In a large frying pan, heat the onion and garlic for about 5 minutes, stirring often, especially if you don't use oil on the pan. Add the peppers, zucchini, carrot and celery, and cook for 15 minutes. Then add the mushrooms, hatch chiles and spices, and cook a final 10 minutes.

If there is still liquid in the pan, strain the veggies using a large strainer, and then place in a very large bowl. Add the rice, flax mixture, pepitas and cornmeal.

Form the veggie mixture into patties and place on a large pan or dish covered in parchment paper. Place this in the fridge for at least 30 minutes to allow the patties to firm up. See notes below for more info.

After the patties have firmed up a bit, heat the same large frying pan with a bit of olive oil and carefully place the patties on the pan. Cook for about 5 minutes over medium heat, then carefully flip and cook the next side for about 4 minutes.

Serve with your favorite toppings! I enjoy vegan sour cream, guacamole, lettuce and tomato with these.