Tahini rice patties with sauteed silverbeet and beetroot

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

Recipe «Tahini rice patties with sauteed silverbeet and beetroot» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.