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.

Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing

Pepitas, dried roasted pumpkin seeds, are easily found in most health food stores and supermarkets. These seeds are good sources of zinc and iron (25 grams or so provide more than 20 per cent of the recommended daily iron intake). To gain the maximum nutritional benefit, eat them raw - maybe tossed in a salad, or simply munched as a snack.

Tahini is a spread made from sesame seeds. Tahini is a good source of essential fatty acids. It has a strong, nutty flavour and can be used as a dip on its own or mixed with other dips. Tahini is mashed with chick peas, lemon juice and garlic to make hummus. It is used widely in the Middle East. This food is very low in Cholesterol and Sodium. It is also a good source of Thiamin, Magnesium, Phosphorus, Zinc, Copper and Manganese.

Brown Rice, Chickpea and Pepita Salad with Sweet Potato Patties and Tahini Dressing:

Ingredients:

Salad and patties:

300g brown rice
500g large sweet potato/kumera, chopped coarsely
480g potatoes, chopped coarsely
2 Tbsp plain flour
2 Tbsp sour cream
2 Tbsp finely chopped fresh chives
1/4 cup plain flour, extra
2 Tbsp vegetable oil
300g can chickpeas, rinsed, drained
1/3 cup pepitas
1/3 cup raisins
300g trimmed celery stalks, sliced thinly
2 Tbsp finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
1 Tbsp finely grated lemon rind
1 medium red onion, sliced thinly
270g tomatoes, chopped finely

Tahini Dressing:

2 Tbsp tahini
1/2 cup lemon juice
1/4 cup olive oil

Method:

1. Cook rice as per instructions on packet (I use a rice cooker). Rince under cold water and make sure fully drained.

2. Meanwhile, boil or steam the two types of potato until tender and then drain. Mash together and cool for 10 mins.

3. Make tahini dressing by combining all ingredients in a screw-top jar. Shake well.

4. Stir flour, sour cream and chilves into mashed potatoes mixture. Using your hands, shape the mixture into eight patties and coat with the extra flour. Heat oil in large non0stick frying pan and cook the patties until browned lightly both sides and heated through. Cover to keep warm.

5. Place rice in a large bowl with dressing and remaining ingredients, tossing gently to combine. Serve rice salad with patties.

Serves: 4

Rating: 4

Brown Rice & Cashew Patties with Coriander & Coconut Sambal

This recipe takes a bit of fiddling around, but is SO worth it.

Brown Rice & Cashew Patties with Coriander & Coconut Sambal:

Ingredients:

Patties:

250g dried chickpeas
3 cups instant brown rice
1 Tbsp oil
1 onion, finely chopped
125g roasted cashew paste (you can also make this yourself with roasted cashews, some butter/oil and add a bit of peanut butter - all in a food processor and whizz for a bit)
1 egg (free range always - happy chooks make better eggs)
60g tahini
1 tsp ground cumin
1 tsp ground tumeric
1 Tbsp lemon juice
1 vegetable stock cube (we use Massel stock cubes)
5 Tbsp tamari
1 small carrot, grated
1/2 cup fresh wholemeal breadcrumbs
oil, for shallow frying
2 Tbsp oil, extra
310g bok choy, trimmed and washed

Coriander and coconut sambal:

90g fresh coriander leaves
1 clove garlic, chopped
1 small fresh green chilli, seeded and finely chopped (can use 1 tsp sweet chilli sauce instead)
1 tsp garam masala
2 Tbsp lime juice
1/4 cup shredded coconut

Method:

1. Soak the chickpeas in cold water overnight. Drain. Place in a large saucepan and cover with water. Bring to the boil and cook for 1-1.5 hours, or until cooked. Drain, reserving 2 Tbsp of the liquid.

2. Meanwhile, bring a saucepan of water to the boil and cook the rice over medium heat for 10-12 mins, or until tender. Rinse well and drain. Keep warm.

3. Heat the oil in a frying pan and cook the onion for 2-3 mins, or until golden. Set aside.

4. Mix the chickpeas, cashew paste, egg, tahini, cumin, tumeric, lemon juice, stock cube, reserved chickpea liquid, and 2 Tbsp of the tamari in a food processor until smooth. Transfer to a large bowl and add the rice, onion, carrot and breadcrumbs and mix well. Divide the mixture into 16 even portions and form into patties about 1.5 cm thick. Refridgerate for 30 mins.

5. To make the sambal, finely chop all the ingredients in a food processor. Refridgerate until ready to use.

6. To cook the patties, heat the oil in a large, deep frying pan over medium heat and cook in batches for 3-4 mins each side, or until golden and cooked through. Remove and keep warm. Wipe with a paper towl. In the same pan, heat the extra oil and add the bok choy and cook, tossing, for 1-3 mins, or until wilted. Pour in the remaining 3 Tbsp tamari and toss through. Place the bok choy on eight serving plates and top with two patties. Spoon a dollop of chilled sambal on top and serve immediately.

Notes:

* Fresh chickpeas (or any beans/legumes) are always best, but if you don't have the time, you can use tinned goods instead at a pinch.

* You can cook the rice in a rice cooker, instead, if you prefer.

* Patty mixture freezes well. Simply thaw and cook as usual.

Serves: 8

Rating: 4