Curried Rice Patties

Posted in Beans & Legumes, Brunch, Dairy Free, Dinner, East Indian, Lunch, Vegetables, Vegetarian

If you would like a change from the pork chop or the chicken breast why not try a vegetable burger? This one combines our love of curry with the health benefits of chickpeas. Chickpeas are high in fiber and protein and are considered a food with a low glycemic index which means they will keep you fuller longer.

Ingredients

1/2 teas salt
1/3 cup basmati rice
2 tbls olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
2 teas curry powder
1/2 teas dried chili flakes
1 small red pepper, diced
4 oz frozen peas
1 ripe tomato, seeded and chopped
1 small leek finely chopped
11 oz chickpeas, drained and rinsed
1 1/2 cups fresh breadcrumbs
1-2 tbls cilantro or mint finely chopped
1 egg, lightly beaten
salt and pepper

Directions

Bring a saucepan of water to a boil. Add salt and rice and simmer for 15-20 min. Drain and set aside.
Heat oil in large pan.
Add onion and garlic and cook to soften.
Stir in curry powder and chili and cook 2 minutes.
Add the red pepper, peas and tomato and cook gently for 7 minutes.
Process the chickpeas in a food processor
Add half the vegetables and process again
Transfer to a large bowl and add the remaining vegetables, the egg and the breadcrumbs. Mix well.
Stir in the rice.
Shape into patties and chill for 1 hour or longer.
Fry in oil for 6-8 minutes until golden.