I have not been posting regularly because I keep taking food photos with my iPhone and the end up looking like the above! It’s not exactly what I would like to be presenting on this blog…however, today the desire to get back into sharing recipes took over my concerns around photo presentation. Sometimes I find we are in such a hurry to EAT that I don’t take proper time to photograph. But that’s life, isn’t it!
I really, really enjoy these rice balls (or “patties”). The variations are , of course, endless. But I’ll share with you what I did, and you can work from there.
2 cups cooked brown rice
1/2 cup corn kernels
1 zucchini, grated
1 leek, finely diced
2 cloves garlic, crushed
2 T tapioca flour (or besan) to bind
1/2 tsp spices and herbs – I used thyme, onion powder and sweet paprika.
Salt and pepper for seasoning
Saute the leek, adding in the garlic and vegetables until soft. Stir in cooked brown rice, spices and flour to bind.
You may find use in adding 1/2 -1 Tblspn of water to assist with binding, however, I found that the zucchini provided enough moisture. You can play around with how much flour/water ratio you need to bind yours effectively.
Squeeze into balls of your desired choice and fry them on a reasonably hot heat until brown.
These are lovely just simply served with a fresh green salad xx