1/2 cup brown rice, cooked
2 medium potatoes, boiled + smashed
2 tbsp canola oil
1 tsp cumin seeds
1/2 tsp turmeric
1 tbsp fennel seeds
1 medium red onion, chopped
1 small zucchini, diced
8 oz white mushrooms, finely diced
1 inch ginger, chopped
1 serrano chili, diced (optional)
1/2 cup baby spinach, chopped
4 tbsp cilantro, chopped
4 tsp cornstarch
4 tsp Italian breadcrumbs
4 tbsp extra-virgin olive oil
salt to taste + freshly ground black pepper
Dressing
4 tbsp Greek yogurt
2 tbsp mayonnaise
1 chipotle chili in adobo sauce, finely chopped
salt to taste + freshly ground black pepper
-In a heavy bottom skillet, heat the canola oil over medium-high heat.
-Add the cumin seeds. Once it starts crackling, add the turmeric and fennel seeds.
-Add the onions, cook until soft. Add the zucchini, mushrooms and saute until all the water has evaporated.
-Add the ground pepper and salt to taste.
-Set aside to cool slightly.
-Combine the mixture with brown rice and potatoes in a large bowl.
-Add spinach, ginger, serrano chili, cilantro, cornstarch and Italian breadcrumbs.
-Add two tbsp extra-virgin olive oil to the mixture.
-Form the mixture into 12 patties.
-Heat the remaining extra-virgin olive oil in a 12-inch non-stick skillet over medium heat. Add the patties and cook until they are golden brown on both the sides.
-To make the dressing, mix together the yogurt, mayonnaise and chipotle peppers in a small bowl until smooth.
-Add salt and pepper to taste.
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