Saturday, October 6, 2007

Brown Rice & Cashew Patties with Coriander Sambal

This is indescribably scrumptious. I first had it when Esther (best m.i.l. ever) made it for Christmas, and we all started combining odd things to top it with. You will think I'm absolutely insane, but what we came up with is so good that I'll tell you anyway! Top it with the Coriander Sambal that is part of the recipe, Mango Chutney, and this is where it gets odd: Litehouse Ranch Dip (but with no bok choy.) If you hate it, you've only wasted one patty (and only endured one bite) so it's worth a try. ;0)

We like the patties smaller than they are in the picture above (Split that size into about three & serve it as a hot appetizer.)


250 g dried chickpeas (OR use canned like a normal human being! heehee)
2 tbsp reserved chickpea (cooking or can) liquid
3 cups (650 g/1 lb 5 oz) instant brown rice
1 tbsp oil
1 onion, finely chopped
125 g (4 oz) roasted cashew paste
1 egg
60 g (2 oz) tahini
1 tsp ground cumin
1 tsp turmeric
1 tbsp lemon juice
1vegetable stock cube
5 tbsp tamari
1 small carrot, grated
1/2 cup (40 g/1 1/2 oz) fresh wholemeal bread crumbs
oil, for shallow-frying
2 tbsp oil, extra
310 g (10 oz) bok choy, trimmed & washed

Coriander and Coconut Sambal:

90 g (3 oz) fresh coriander (cilantro) leaves
1 clove garlic, chopped
1 small fresh green chilli, seeded & finely chopped
1 tsp garam masala
2 tbsp lime juice
1/ cup (15 g/1/2 oz) shredded UNsweetened coconut


1. Drain can of chickpeas, reserving 2 tablespoons of the liquid and warm them (keep warm). Or Soak chickpeas in water overnight. Drain. Place in a large saucepan and cover with water. Bring to the bowl and cook for 1 to 1 1/2 hours, or until cooked. Drain, reserving 2 tablespoons of the liquid.

2. Meanwhile, bring a saucepan of water to the boil and cool the rice over medium heat for 10-12 minutes, or until tender. Rinse well & drain. Keep warm.

3. Heat 1 tbsp oil in frying pan & cook the finely chopped onion for 2-3 min/'til golden. Set aside.

4. Mix the chickpeas, cashew paste, egg, tahini, cumin, turmeric, lemon juice, lemon juice, stock cube, reserved chickpea liquid & two tbsp of the tamari in a food processor until smooth. Add the rice & mix for a couple of seconds. Transfer to a large bowl; add onion carrot and breadcrumbs & mix well.

5. Divide the mixture into 16 even portions and form into patties about 1.5 cm thick (or make em smaller for appetizers. Refrigerate for 30 minutes.

6. To make coriander sambal, finely chop all ingredients (in food processor) Refrigerate until use.

7. To cook the patties, heat the oil in a large deep frying pan over medium heat & cook in batches for 3-4 minutes each side (1-2 minutes for little appetizer size) or until golden & cooked through. Remove and keep warm. Wipe pan a paper towel. (You can skip the following bok choy step if you're making appetizers.)

8. In the same pan, heat the extra 2 tbsp oil and cook the bok choy, tossing for 1-2 minutes or until wilted. Pour on the remaining 3 tbsp tamari & toss through. Place the bok choy on serving plates and top with two patties. Spoon a dollop of chilled sambal on top and serve immediately.

[The recipe & picture is from "Vegetables: Best-Ever Vegetable Recipes" by Bay Books P. 98.]

1 comment:

Mallika said...

Ready brown rice and tinned chick peas? You are a girl after my own heart!! This looks lovely by the way, really nice blog...