Chicken & Vegetable Brown Rice Patties

Chicken & Vegetable Brown Rice Patties - Bronze V 40

These patties make a very economical meal! You can make them into smaller finger food size for parties, or make them larger and put them in a burger bun topped with coleslaw. They are not overpowering in flavour, so something like sweet chilli sauce pairs so well with them. Although, our youngest Caelan prefers to smother his in tomato sauce!

Using disposable gloves makes the job of mixing and rolling these so much easier. However, if you do not use gloves, you will need to have a small bowl of cold water nearby so you can keep your hands damp. Having slightly damp hands will stop the mixture sticking to you while you’re shaping them into balls.

20 patties can seem quite a lot to cook at once. However, I cook the smaller patty first and eat it while I cook the others, I consider it the “Mum’s Treat!” You can also freeze any leftover cooked patties, as they defrost and reheat well.

Chicken & Vegetable Brown Rice Patties - Bronze V 50

Makes 20 medium sized patties plus 1 smaller patty 

Ingredients
312g (11.0 ounces or 1½ cups) medium grain brown rice
150g (5.3 ounces or a heaping 1½ cups) button mushrooms quartered (the weight is taken after I have cut the stem off, it is approximately 8 medium sized mushrooms)
1 medium red capsicum (approx. 1 cup), roughly chopped
6 spring onions roughly chopped, include some of the green part
3 medium cloves of garlic
2 teaspoons (10ml) light olive oil (I use this brand)
1 teaspoon (5ml) marjoram
½ teaspoon (2.5ml) black pepper
3 tablespoons (45ml) tamari or gluten-free soy sauce
35g (1.2 ounces or ⅓ cup) dry breadcrumbs
500g (17.6 ounces) chicken mince
Your choice of oil for frying, I used olive oil

I soak my rice first in cold water for 30 minutes, before rinsing thoroughly using a sieve. Cook the rice until tender, rinse under cold water and drain well before setting aside.

Add the mushrooms, capsicum, spring onions and garlic to a food processor and process until finely chopped.

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Heat the oil in a frypan over a medium-low heat and add the finely chopped vegetables and the marjoram. Cook for approximately 6 minutes, stirring regularly, or until the vegetables are tender and most of the liquid has evaporated. Set it aside and allow it to cool.

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Line 2 trays with baking paper or parchment.

In a large bowl, add the cooled rice and vegetables, together with the black pepper, tamari, breadcrumbs and chicken mince. Using disposable gloves, mix until well combined. This mixture is sticky!

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Take 75g (2.6 ounces or ⅓ cup) of mixture and shape into a ball, slightly flattening it. Place it on the prepared tray and continue the same process until the mixture is gone. Loosely cover the trays with plastic wrap and refrigerate for 1 hour, so the patties will firm up and make cooking them easier. However, you can leave them in there longer if you need to.

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When you are ready to start cooking them, preheat the oven to 100C or 212F.

Heat 2 tablespoons of oil in a frypan over a medium-low heat. It is very important not to overcrowd the pan, so cook them in smaller batches. Use a thin metal eggslice to transfer the patties from the tray to the frypan and cook for 3-4 minutes on each side.

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Place the cooked patties on a tray lined with kitchen paper and put in the oven to keep warm, while you continue to cook the others, adding more oil as required.

Serve with salad or vegetables.

Recipe by: The Gluten & Dairy Free Bakehouse

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