Wild Rice and Bean Patties
|Canned soya beans||14 Ounce, drained and rinsed (440 g, 1 can)|
|Chopped fresh coriander||6 Tablespoon|
|Spring onions||3 , chopped|
|Finely grated fresh ginger||1 Tablespoon|
|Ground cumin||1 Tablespoon|
|Ground coriander||1 Tablespoon|
|Ground turmeric||1⁄2 Teaspoon|
|Wild rice blend||3 1⁄2 Ounce, cooked (1/2 cup, 100 g)|
|Wholemeal flour||2 1⁄2 Ounce (1/2 cup, 75 g)|
|Egg||1 , lightly beaten|
|Vegetable oil||2 Tablespoon|
|For sweet chilli yogurt|
|Low fat natural yogurt||6 1⁄2 Ounce (1 cup, 200 g)|
|Sweet chilli sauce||2 Tablespoon|
|Lime juice||1 Tablespoon|
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.