You are here

Wild Rice And Bean Patties

Barbecue.Master's picture
Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Snack
Method: 
Barbecue
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
6 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.315625
Average: 4.3 (16 votes)