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| Shared lunch |
Another lunch shared with a friend mid-week. This time I mixed up a up few random bits from the fridge and took some inspiration from
here (fried risotto balls) and
here (quinoa patties). They're brown rice croquettes with a few added bits. I used broccoli, carrots and cauliflower because I had all three leftover in the fridge. I think you could do just about whatever you wanted on that front. We topped ours with a quick mix of Greek yogurt and hot sauce (we used Tapatio). I think they'd also be good served over a spinach salad or topped with a poached egg. We found that three plenty for two people to share, and the leftovers will keep well in the fridge wrapped in plastic.
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| Chop chop |
This recipe is more of a starting place than anything. When you've mixed it all in your bowl, wait about 5 minutes. It should be pretty wet and sticky, but still hold it's shape once you roll and flatten it. If it doesn't, add a bit more of the breadcrumbs. It it's too dry, stir in water a tablespoon at a time.
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| Ready for the pan |
In a bowl, mix:
2 eggs, beaten
1 1/2 cup cooked and cooled brown rice
up to 1 cup chopped cooked and cooled add-ins
2 teaspoons of salt
1/2 cup breadcrumbs, finely ground
2 tablespoons chopped fresh herbs (I used parsley and chives)
Let sit for 5 minutes. Working with a handful at a time, roll into large balls and flatten into disks. Set aside on a piece of parchment.
Heat up 3-4 tablespoons of oil (canola or vegetable oil would be perfect, I used avocado oil since we were out of the other two) in a large pan set over medium-high heat.
Once the oil is hot, cook your patties quickly, two or three at a time. Turn once. Each side should have a bit of a sear. I like them pretty brown, but go lighter if you like. Set on a paper towel to drain. Serve hot however you like.
