Recipe from eat, drink & be vegan
wheat-free, gluten-free, oil-free option
These wholesome patties made with brown rice and hemp seeds are a little crisp on the outside, and soft and moist on the inside. Serve on their own with a slurry of balsamic vinegar and flax oil, or inside pita bread with veggies and condiments.
splash of water or 2 tsp olive oil
1 1/4 – 1 1/2 cups onion, diced
1/8 tsp sea salt
freshly ground black pepper, to taste
3/4 cup red bell pepper, diced
2 cups cooked short-grain brown rice (see note)
1 cup shelled hemp seed nuts
2 medium cloves, garlic, quartered
2 tbsp ketchup
1 tbsp tamari
1 tsp Dijon mustard
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried sage leaves
1/4 tsp sea salt
1 cup cooked short-grain brown rice (see note)
1/4 cup millet flour or other whole-grain flour (to lightly dust patties)
smidgen olive oil (for pan-frying, or can bake in oven, see note)
In a non-stick pan on medium heat, add water/oil, onions, salt, and black pepper and sauté for 3–4 minutes until onions start to soften. Add bell peppers, and sauté for another 5–6 minutes, until onions are fully softened. In a food processor, combine 2 cups rice, hemp seeds, garlic, ketchup, tamari, mustard, oregano, thyme, sage, and salt and purée until fairly smooth, scraping down sides of bowl if needed. Transfer to a bowl and stir in remaining rice. Refrigerate for at least 30 minutes to firm up. Remove from fridge and form patties with your hands. Place flour evenly on a plate and lightly dust both sides of each patty, shaking off excess. Wipe out same non-stick pan to lightly clean, then add a smidgen of oil over medium-high heat (see note for oven-baking). Add patties, 3 or 4 at a time, and lightly flatten with a spatula. Cook for 6–9 minutes on each side, until golden and a crust has formed. Makes 8-10 patties.
Note: You need 3 cups total cooked brown rice for this recipe. I like these patties tender, but you can make them firmer adding oats (regular or gluten-free) or breadcrumbs after chilling if you prefer.
Note: I use very little oil to pan-fry these, just a wipe of oil on a non-stick skillet. If you prefer to oven-bake, place patties on a baking sheet lined with parchment. Bake at 400 degrees for about 8-10 minutes on each side. To brown a little more on the outside, set oven to broil for just a minute.
Note: Don’t know what to do with left- over cooked patties? Refrigerate for a sandwich filling; mash and stir in chopped fresh veggies and condiments to taste.