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Ingredients
5 medium sized carrots
400 g tin (1 cup) cooked chickpeas, drained
370 g 2 cups cooked Japanese sushi or short grain brown rice (see note)
60 g / 1/4 cup tahini (sesame seed paste)
2 teaspoons miso paste
2 spring onions, chopped
100 g ground almonds (almond meal) or oat bran or whole meal bread crumbs
a little rice flour to coat
Instructions
Steam the carrots until just tender and cool.
Grate the carrots and set aside.
Process the chickpeas in a food processor until broken up, then combine into a bowl with the grated carrot, rice, tahini, spring onion and miso.
Add the ground almonds or breadcrumbs and form the mixture into patties.
Roll the patties in the rice flour or sesame seeds, if using, then allow to set in the refrigerator for about 30 minutes.
Heat a non-stick frying pan over medium heat and spray with a little olive oil.
Cook the patties until nice and golden on both sides for about 4 - 5 minutes each side.
Serve hot or cold.
Note
These patties can be added to salads or eaten simply with some lettuce and tomato. They keep well for up to 4 days in the refrigerator.
By Teresa Cutter < the healthy chef © 2006
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