Brown Rice Cakes

Brown Rice Cakes

Brown Rice Cakes

(Serves 4)


2 cups grated carrot

1 cup grated zucchini

1 cob corn (cut off kernels)

1/2 cup green beans, finely chopped

1/2 cup fresh parsley, chopped

1/2 cup walnuts, crushed

3 cups cooked brown rice

1 cup besan flour

1/4 cup soy sauce

1/4 cup sesame seeds

1/4 tsp turmeric

½ tsp cumin

1 tsp curry powder

½ tsp ground coriander

fresh pepper and salt to taste

serve with tomato relish

For the Salad:

1 avocado, chopped into bite sized pieces

1 handful baby spinach

½ fennel bulb, sliced finely

1 capsicum, sliced finely

1 lemon, juiced


Preheat the oven to 400ºF (200ºC)

Add the cooked brown rice to a bowl. Add the grated carrot & zucchini, corn & beans, chopped parsley and the besan flour. Add the spices, the sesame seeds, walnuts and finally the soy sauce. Mix the ingredients wel. Add salt and pepper to taste and mix through. With wet hands divide the mixture into about 8 large patties and place them onto a baking tray, lined with greaseproof paper.

Place in preheated oven 400ºF (200ºC) for 20 minutes, turning over after 10 minutes.

For the salad:

Place a handful of baby spinach leaves into a salad bowl. Add the chopped avocado, sliced fennel and sliced capsicum to the salad leaves. Squeeze the lemon juice over the salad and season with salt and pepper. Mix salad well and set aside.

Serve the rice cakes with the salad and your favourite tomato relish.

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