Ingredients:
Base
- 1 cup of well cooked rice of any type
- 750g of mashed sweet potato
- 1 cup of brown rice flour
Binder
- ¼ cup of chia seeds to ¾ cups water (leave it to soak for 20 minutes)
- 1 teaspoon of tapioca starch (optional)
- 1 tablespoon of tahini
- 2 tablespoons of olive oil
Flavour
- ½ cup of chopped parsley and basil
- 1½ teaspoons of salt and pepper
- 1 tablespoon of lemon juice or vinegar
- 1 tablespoon of tomato paste
- 1 teaspoon each of cumin, paprika and turmeric (fried off)
- 1 teaspoon of hing
Veggies
- ½ cup of chopped kale
- ½ cup of grated beetroot or zucchini
- ½ cup of roasted veggies of any type
Extas
- ½ cup chopped walnuts
- ¼ cup each of hemp, sesame and pepita seeds
Note – play around with the recipe and be creative! You can mix it up by substituting your favorite/ different types of rice, oil, herbs, spice, veggies and nuts/seeds.
Method:
- Cook rice
- Preheat oven to 180C
- Boil sweet potato until soft, then mash
- Prepare herbs, veggies and spices
- Mix the base ingredients then add the rest of the ingredients
- Line a baking tray and roll mixture into 10 cm x 3 cm patties
- Bake for 30 minutes or until firm – they will harden as they cool
Note – we like to serve ours with fried capers, homemade “canned” beetroot, pickled zucchini, Nimbin natural tasty cheese, coleslaw and oven baked chips with a vegan aioli. We prefer to shun the bun or use gluten free buns!
Serves 4-6 people
