Cook the brown rice. I did mine the day before to make things go quicker.
In a saute pan, add oil and onion. Saute until translucent. Add garlic, Cook for 1 minute.
Add the spinach and cook until wilted. Remove from heat.
Add the brown rice, vegan parmesan and vegan mayonnaise.
Stir until well combined and allow to cool.
Wipe out the pan and add more oil.
Using a small cookie scoop, place mounds of the batter into the pan and flatten slightly with a spatula. Allow to brown on the first side before flipping. Brown the second side and remove to a plate to cool. They will continue to firm up.
Serve cakes with vegan sour cream or Sriracha and lemon wedges. Garnish with fresh parsley.