This recipe comes from “What’s Cooking – Rice and Risotto“
- ⅓ cup uncooked brown or basmati rice
- 2 tablespoon olive oil
- 1 red onion, finely chopped
- 2 garlic cloves
- 2 teaspoon curry powder or to taste
- ½ teaspoon crushed, dried chilli flakes
- 1 small sweet red pepper, seeded and diced
- 1 cup peas
- 1 leek, chopped
- 1 ripe tomato, chopped
- 1 can chick peas (cooked and softened)
- 1½ cup breadcrumbs
- 2 tablespoon chopped cilantro
- 1 egg, lightly beaten
- salt and pepper to taste
- ½ cup tahini
- 2 cloves garlic
- ½ teaspoon cumin or to taste
- pinch of cayenne pepper
- 5 tablespoon lemon juice
- drizzle of olive oil
- about ½ cup water
Make dressing ahead and let it sit in the fridge while preparing rice cakes.
Make dressing by blending all but oil and water in a blender, then slowly pour in oil, then gradually add water (with blender going) to make a creamy dressing.
Make any personal adjustments to seasonings/lemon juice, and salt, before refrigerating.
Cook your rice until just tender and set aside to cool.
Heat the olive oil in a large skillet and add onion and garlic. Cook until both are softened and then stir in curry powder and chili and cook 2 minutes. Next add the red pepper peas, leek and tomato and cook gently until tender. Set aside.
Blend cooked/softened chick peas until smooth. Add half of the vegetable mixture and blend again until smooth. Transfer this paste to a large bowl and add remaining vegetable mixture, breadcrumbs, cilantro, and egg. Mix well. Stir in cooked rice and season well. Chill in refrigerator before shaping into patties. Brown the patties in olive oil until golden brown on each side and allow the patties to rest in a low heat oven, while preparing all the patties.
Garnish with thin cucumber slices and lime wedges and of course the tahini dressing!