Easy. Tasty. Healthy.
For me, these 3 simple words make the scaffolding of my mid-week meal planner. If an idea, or recipe I’ve seen, has all these 3 things going for it, then it’s a winner. Let’s give it a whirl!
Inspired by these brown rice patties I used to eat years ago, and with half a cube of tofu that needed to be eaten in the fridge, I set about creating this insanely tasty dinner from scratch. Had I ever made anything like this before? Nope. But as it turns out, they’re easier than a rabbit on heat.
Here’s the visual…
And here’s what you need to feed 4 hungry people…
- 1 cup of COLD cooked brown rice with wakame. Cook it the night before and keep in fridge overnight.
- 1/2 large cube of firm tofu. Remove any excess liquid with a paper towel before processing.
- 3 carrots
- 1 large onion
- 2 cloves of garlic
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of paprika
- 1 dash of Himalayan rock salt
- Pepper to taste
Then do this…
- In a food processor, blitz the onion, garlic, and carrot so they’re whizzed into small pieces. Fry off in a pan.
- Next, blitz the firm tofu so it’s small, too. Add to carrots and onion in pan.
- Now, throw the veggies and tofu in a bowl with the brown rice and mix together with spices, salt, and pepper. Judge the consistency of the mixture, you want it to stick together, so you may need to add an egg to help bind it.
- Once you’re happy with the mixture, heat a fry pan on high heat and add some oil. Once the pan is hot, throw some egg rings in before spooning the pattie mixture into each egg ring. Cook until brown on one side, flip, cook, take off heat and sit the patties on paper towel to absorb any oil.
I served the patties with a little sweet-chili sauce and a japanese-style cabbage and avocado salad with sesame and miso dressing. AMAZING!
Stay Happy (and healthy),