These Chicken and Vegetable Brown Rice Patties make a very economical meal! You can make them smaller finger food sizes for parties or make them larger and put them in a burger bun topped with coleslaw. They are not overpowering in flavour, so something like sweet chilli sauce pairs so well with them. Although, our youngest prefers to smother his in the tomato sauce!
Using disposable gloves makes the job of mixing and rolling these Chicken and Vegetable Brown Rice Patties so much easier. However, if you do not use gloves, you will need to have a small bowl of cold water nearby to keep your hands damp. Having slightly damp hands will stop the mixture from sticking to you while you’re shaping them into balls.
Special Chicken and Vegetable Brown Rice Patties
These chicken and vegetable brown rice patties are perfect to have when you want both meat and veggies in your quick snack.
Ingredients
312 grams brown rice
150 grams button mushrooms - quartered
1 medium red pepper (red capsicum) - roughly chopped
6 sprigs spring onions - including some of the green parts, roughly chopped
3 cloves garlic
2 teaspoons vegetable oil
1 teaspoon marjoram
½ teaspoon ground black pepper
3 tablespoons tamari sauce
35 grams breadcrumbs
500 grams ground chicken (minced chicken)
Instructions
- I soak my rice first in cold water for 30 minutes before rinsing thoroughly using a sieve. Cook the rice until tender, rinse under cold water and drain well before setting aside.
- Add the mushrooms, capsicum, spring onions and garlic to a food processor and process until finely chopped.
- Heat the oil in a frypan over medium-low heat and add the finely chopped vegetables and the marjoram. Cook for approximately 6 minutes, stirring regularly, or until the vegetables are tender and most of the liquid has evaporated. Set it aside and allow it to cool.
- Line 2 trays with baking paper or parchment.
- In a large bowl, add the cooled rice and vegetables with the black pepper, tamari, breadcrumbs, and chicken mince. Using disposable gloves, mix until well combined. This mixture is sticky!
- Take ⅓ cup of mixture and shape into a ball, slightly flattening it. Place it on the prepared tray and continue the same process until the mixture is gone. Loosely cover the trays with plastic wrap and refrigerate for 1 hour, so the patties will firm up and make cooking them easier. However, you can leave them in there longer if you need to.
- Preheat the oven to 100 degrees Celsius or 212 degrees Fahrenheit when ready to start cooking them.
- Heat 2 tablespoons of oil in a frypan over medium-low heat. It is essential not to overcrowd the pan, so cook them in smaller batches. Use a thin metal eggslice to transfer the patties from the tray to the frypan and cook for 3 to 4 minutes on each side.
- Place the cooked patties on a tray lined with kitchen paper and put them in the oven to keep warm while you continue to cook the others, adding more oil as required.
- Serve with salad or vegetables.
Nutrition
Calories: 113kcalCarbohydrates: 16gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 22mgSodium: 30mgPotassium: 239mgFiber: 1gSugar: 1gVitamin A: 224IUVitamin C: 9mgCalcium: 16mgIron: 1mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
