A very basic recipe made of wholegrains and veggies that can be served even to small children as a tasty snack just remember to reduce the amount of spices.
Ingredients
- 3 cups (420 g) cooked short-grain brown rice (cooked 2:1 water to rice ratio)
- ½ cup (70 g) very finely grated carrot (about 1 carrot)
- ½ cup (40 g) very finely grated celeriac/celery root
- ½ cup (80 g) very finely grated onion (1 small onion)
- 4 garlic cloves, crushed
- ¼ cup (40 g) finely grated smoked tofu (optional)
- 2 tablespoons freshly chopped parsley or spring onion/scallion greens
- salt, pepper, oregano, chilli/chili powder and sweet paprika, to taste
- olive oil, for greasing and brushing
- dipping sauces, to serve
- baking sheet, lined with baking parchment
How to Make It
- For this dish the rice has to be carefully cooked; it should be neither soggy nor hard. For best results use freshly cooked rice, but if using leftover rice from the fridge, bring to room temperature first.
- Put the cooked rice, grated veggies, garlic, tofu, parsley and some salt, pepper, oregano, chilli/chili powder and paprika in a bowl. Use your hands to knead until the ingredients are well combined. Taste and add more salt, pepper, oregano, chilli/chili powder or paprika if needed.
- Wet your hands and try to shape a small burger from the mixture – if it is a little sticky and soft, but the burger keeps its shape, it should be ready. Leave the mixture to sit in the fridge for 1 hour, or longer.
- Preheat the oven to 180°C (350°F) Gas 4.
- Wet your hands and shape about 24 small patties. Grease the baking parchment with oil and oil each patty with the help of a silicone brush when you place them on the baking sheet.
- Bake in the preheated oven for 12–16 minutes or until golden and compact, with a thin, crunchy crust and a juicy inside. Depending on the oven, you might want to turn them halfway through baking. Serve with dipping sauces of your choosing.