Tahini rice patties with sauteed silverbeet and beetroot

Cooking Vegetarian Tahini rice patties with sauteed silverbeet and beetroot

A healthy, vegetarian dinner that incorporates rice patties, beetroot and silverbeet - ready in only 18 minutes.

Lables: High fibre Low carb Fish free Shellfish free Soy free
  1. Make Tahini yoghurt Combine all ingredients in a bowl. Season well with salt and pepper.
  2. Place green onions, garlic, tahini, egg, rice, cumin, orange rind, orange juice and flour in a food processor. Season well with salt and pepper. Process until mixture is finely chopped and well combined. Divide mixture evenly into 8 portions. Using damp hands, shape into patties. Place on a large plate.
  3. Remove and discard stems from silverbeet. Roughly chop leaves.
  4. Heat oil in a large, deep frying pan over medium-high heat. Cook patties for 1 to 2 minutes each side or until golden and crisp. Transfer to a baking tray lined with paper towel. Cover to keep warm.
  5. Reduce heat to medium. Add beetroot and extra orange juice to pan. Cook for 2 minutes or until just heated through. Add silverbeet leaves and chickpeas. Cook, stirring, for 2 minutes or until leaves have wilted. Season. Divide sauteed silverbeet mixture among serving plates. Top with cooked tahini rice patties. Dollop with tahini yoghurt and sprinkle with almonds. Serve.

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3 green onions, roughly chopped
2 garlic cloves, crushed
1/3 cup tahini
1 egg, lightly beaten
450g packet brown 2 1/2 minute microwave rice
1 tbsp ground cumin
2 tsp finely grated orange rind
2 tbsp orange juice
2 tbsp plain flour
1 small bunch silverbeet
2 tbsp extra virgin olive oil
250g packet ready-to-eat baby beetroot, drained, cut into small wedges
2 tbsp orange juice, extra
400g can chickpeas, drained, rinsed
2 tbsp flaked almonds, toasted, to serve
2/3 cup Greek-style yoghurt
1 tbsp tahini
2 tbsp orange juice

Adv

Autors
Preparation time
10
Cooking time
8
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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