Rice and cashew patties

Murdoch Recipe Article Lead - wide
Murdoch Recipe Article Lead - wide 

A recipe from the Good Food collection.


1 tablespoon olive oil, plus extra, for pan-frying

1 onion, finely chopped

2 × 425 g (15 oz) tins chickpeas, drained and rinsed

125 g (4 1/2 oz/1/2 cup) roasted cashew paste

1 egg

65 g (2 1/4 oz/1/4 cup) tahini

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 tablespoon lemon juice

1 vegetable stock (bouillon) cube

125 ml (4 fl oz/1/2 cup) tamari

600 g (1 lb 5 oz/3 cups) brown rice, cooked

1 small carrot, grated

40 g (1 1/2 oz/1/2 cup) fresh wholemeal (whole-wheat) breadcrumbs

300 g (10 1/2 oz) bok choy (pak choy), trimmed


1. Heat the olive oil in a frying pan. Sauté the onion for 2-3 minutes, or until golden. Set aside.

2. Put the chickpeas in a food processor with the cashew paste, egg, tahini, spices, lemon juice, stock cube, 2 tablespoons of the tamari and 2 tablespoons water. Blend until smooth. Transfer to a large bowl and add the rice, onion, carrot and breadcrumbs and mix well. Divide into 16 portions and form into patties about 1.5 cm (5/8 inch) thick. Refrigerate for 30 minutes.

3. Finely chop all the sambal ingredients in a food processor. Chill until ready to use.

4. Heat some olive oil in a large deep frying pan. Add the patties in batches and cook over medium heat for 3-4 minutes on each side, or until golden and cooked through. Remove and keep warm.

5. Wipe the pan clean and heat a little more oil. Add the bok choy and toss for 1 minute, or until wilted. Add the remaining tamari and toss. Divide among serving plates and top with two patties. Dollop with the sambal and serve.