This is a wonderful leftovers dish!
If you are cooking lentils or rice, reserve some &
refrigerate for the next day to make these.
Really let your imagination run wild with these. You can try different spices or herbs.
3 cups of leftover brown rice, brown lentils, chickpeas or
other legume or tinned
1/2 tsp salt
good splashing of Tamari
1 tsp kelp powder (optional)
Handfuls of fresh herbs finely sliced OR a combination of about 1 to 2 tbsps spices such as
cumin, coriander, tumeric, paprika, five spice, fenugreek, chilli powder (no
more than 1/2 tsp), whatever else you think it nice
2 eggs
1 cup mashed cooked pumpkin or left over roast pumpkin
1/2 cup organic wholemeal or brown rice flour
extra flour to coat patties with
Handful of seeds like pumpkin & sunflower
Place all ingredients into a food processor &
pulse until all ingredients are well combined.
If the mixture is too dry, add more egg, if its too moist add more
flour.
Its a good idea to taste it to see if it has enough
flavour.
Form into patties or balls, coat lightly in extra flour, I like to use brown rice flour.
Cover & refrigerate until ready to cook. They are best left for a couple of hours.
Gently fry in rice bran oil or deodorised coconut oil or ghee for a better
flavour, or brush with a little oil & oven bake.
Serve as hamburger patties with sliced beetroot,
pineapple rings, rocket or other salad greens, slices of red onion, mustard,
sundried tomatoes, garlic aioli or other mayonnaise, even an egg if you like
them like that!
Tip: I usually
home bake my own sour dough buns, & I particularly like baking them quickly first with
a little garlic ghee!
Garlic Ghee: 6
cloves garlic crushed into 6 tbsp ghee, mixed & spread thinly!
