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Rice patties VIII

updated

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Ingredients for 6 servings:

  • 160 g brown rice = 1 cup
  • 320 g water = 2 cups water
  • 1 tsp vegetable broth, granulated
  • ¼ tsp turmeric
  • ½ tsp paprika powder
  • 1 tsp herbal salt, up to 2 tsp
  • 1 pinch(s) of sugar
  • 1 kohlrabi
  • 10 peppercorns, ground
  • 100 g chickpeas, ground
  • Sesame, organic (unhulled)
  • Oil and margarine for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, dairy-free, vegan

Add 160g of brown rice to two cups of boiling water, reduce heat to low, cover, and after about 38 minutes, turn off the heat. Let it swell (approx. 10 minutes). Finely grate the kohlrabi, mix the cooked rice, granulated vegetable stock, turmeric, sugar, pepper, and 1-2 teaspoons of herb salt. Season to taste. Then stir in the chickpeas. Heat equal parts of margarine and oil. Form patties with wet hands and roll in sesame seeds. Reduce heat and fry on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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