Wild Rice and Bean Patties Recipe
Summary
Preparation Time10 MinCooking Time6 Min
Ready In16 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| 440 g / 14 oz canned soya beans, drained and rinsed | ||
| Coriander | 6 Tablespoon, chopped | |
| Onions spring | 3 , chopped | |
| 1 tablespoon finely grated fresh ginger | ||
| Ground cumin | 1 Tablespoon | |
| Ground coriander | 1 Tablespoon | |
| Turmeric | 1/2 Teaspoon | |
| 1/2 cup / 100 g / 3 1/2 oz wild rice blend, cooked | ||
| 1/2 cup / 75 g / 2 1/2 oz wholemeal flour | ||
| 1 egg, lightly beaten | ||
| Vegetable oil | 2 Tablespoon | |
| SWEET CHILLI YOGURT | ||
| 1 cup / 200 g / 6 1/2 oz low-fat natural yogurt | ||
| Sweet chilli sauce | 2 Tablespoon | |
| Lime juice | 1 Tablespoon | |
Directions
1. Preheat barbecue to a medium heat. Place soya beans, fresh coriander, spring onions, ginger, cumin, ground coriander and turmeric into a food processor and process for 30 seconds or until mixture resembles coarse breadcrumbs. Transfer mixture to a bowl, add rice, flour and egg and mix to combine. Shape mixture into patties.
2. Heat oil on barbecue plate (griddle) for 2-3 minutes or until hot, add patties and cook for 5 minutes each side or until golden and heated through.
3. To make chilli yogurt, place yogurt, chilli sauce and lime juice in a bowl and mix to combine. Serve with patties.
2. Heat oil on barbecue plate (griddle) for 2-3 minutes or until hot, add patties and cook for 5 minutes each side or until golden and heated through.
3. To make chilli yogurt, place yogurt, chilli sauce and lime juice in a bowl and mix to combine. Serve with patties.
Chef
