We always have lots of leftover rice after ordering Chinese takeout. I love rice cakes and I shared a recipe a few posts back that requires very little corn starch binder, but I wondered if I could make more of a patty it burger and use no binder by making a paste out of the cooked rice. The answer is a resounding yes! The rice never became quite a paste, ending up more like quinoa, but it held together so beautifully and allowed itself to be shaped into thicker burger type patties. Enjoy seasoning and garnishing these however you choose.
Yield: 2 patties
1 cup cooked rice,
2 cups baby kale
2 tablespoons drinkable unsweetened coconut milk from a carton (not high day can)
Sea salt to taste
App. 3/4 teaspoon spices to taste (I used Indian spices, namely ground cardamom, coriander, and cumin)
1 tablespoon vegan butter
Garnishes: 2 teeny dabs each vegan sour cream and chutney (I used spicy plum) plus 2 peanuts
Process together in food processor until a slightly sticky consistency he’s achieved with little pearls similar to quinoa. It should hold together when pressed between your fingers. Shape into two patties about 3/4 inch thick. Melt about 1 tbsp vegan butter in a large skillet over medium-high heat. I use an accidentally vegan low calorie variety. Cook for 2 to 4 minutes on each side or until golden brown and just slightly crusty.
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