Kumara & Pea Rice Cakes

This is a different version of rice/vege patties that are around.

Kumara & pea rice cakes

Ingredients:

100g (1/2 cup) brown rice
1 medium (about 500g) orange sweet potato (kumara), peeled, coarsely chopped
230g (1 1/2 cups) frozen baby peas
25g (1/3 cup) fresh wholemeal breadcrumbs (made from day-old bread)
2 tsp ground cumin
1 garlic clove, crushed
1 egg, lightly whisked
2 tbs coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
1 tbs extra light olive oil
mixed asian greens
Sweet chilli sauce, to serve
Sour cream (or equivalent)

Method:

1. Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well. (I use the rice cooker instead)

2. Meanwhile, cook the sweet potato in a large saucepan of salted boiling water for 10 minutes or until tender. Drain well. Transfer to a large heatproof bowl. Use a potato masher or fork to mash until almost smooth.

3. Add the rice, peas, breadcrumbs, cumin, garlic, egg and parsley to the sweet potato, and stir to combine. Season with salt and pepper. Divide the sweet potato mixture into 12 equal portions and shape into 6cm patties.

4. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with the remaining patties.

5. Steam your chosen Asian greens. Divide the Asian greens and patties among serving plates. Drizzle with sweet chilli sauce and serve with creme fraiche.

Source: Australian Good Taste - November 2005 , Page 55

Serves: 4

Rating: - again, haven't tried this one yet.