I love brown rice farina! And thought how delicious would it be as a pattie? So I combined it with chickpeas and it became a really tasty little meatless pattie. They look just like chicken nuggets and if you have kids, I think they will really like them, especially if you make the red pepper "fancy" sauce to go with them. This would be great for lunch or if you are in the mood to try something new. Enjoy!
- 1 can 15.5 oz. chickpeas, rinsed and the outer skin of chickpea removed.
- 1/2 cup brown rice farina, (Bob's Red Mill makes it or if you go to a health food store they may carry it loose)
- 1/2 cup panko bread crumbs
- 1 egg, lightly beaten
- paprika
- celery seed
- freshly grated nutmeg
- 1/4 teaspoon Vegeta, or any all-purpose seasoning you like
- 1 red pepper, roasted, cooled and peeled
- 1 cup yogurt
- 5 capers, rinsed
- fresh ground pepper
- raw walnut halves
- cucumber slices
- kalamata olives
- canola oil
Cook the brown rice farina according to the package and set it aside so it cools a little. Mash your chickpeas, removing the outer skin sounds time consuming but it's not that bad, kind of meditative, lol. Add your brown rice cereal, panko bread crumbs, Vegeta, paprika, celery seed, and nutmeg to taste. I used a lot of paprika and a sprinkling of celery seed and a grating of fresh nutmeg. Add in your egg and combine well. With a hand blender, combine the yogurt, roasted red pepper, capers and fresh pepper and set aside. In a skillet, heat up your canola oil. Make sure the oil is hot before you drop in your chickpea mixture. Keep the oil at medium heat and drop in your chickpea mixture, a teaspoon at a time. They brown quickly, once brown, flip and brown the other side. Drain on paper towels. This recipe makes about 16 patties and best served hot. Arrange your little platter adding in the cucumber slices, walnuts and olives. They are great if you pile your little patties with the yogurt sauce and then top with walnuts and olives.
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