Curried Brown Rice, Sweet Potato and Chickpea Patties

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OMG, I still remember when I made this, I was just so inspired to create some lovely curried patties one day, and they turned out so good I just like, ate all of them on their own without even putting them in anything.

In case you’re not aware, this is an old recipe I did a while ago, and reuploaded onto this site!

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Just to let you know, the brown rice I used was Japanese short grain, known as Sukoyaka Genmai. This is a really special type of soft brown rice that taste almost like white rice. I recommend using that, for the best possible taste.

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Curried Brown Rice, Sweet Potato and Chickpea Patties

2 cups cooked brown rice (recipe here*)
1 potato
1/2 large sweet potato (or 1 medium)
1/2 cup cooked chickpeas
1/3 jalapeno pepper
1 clove garlic
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon Himalayan/sea salt
A few sprinkles black pepper
1 tablespoon whole wheat flour

Cook the brown rice by following my brown rice recipe.

Wash and peel the potato and sweet potato and cut it in large pieces. Fill a saucepan with water and put the sweet potatoes and potatoes in there. Bring it to a boil, then cook in medium high for about 7-10 minutes until it’s soft enough to be mashed.

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Drain and rinse the chickpeas and set it aside on a flat bowl.

Prepare the jalapeno pepper and garlic and mince them into very fine small pieces, and set aside.

When the potatoes and sweet potatoes are cooked, put it through a strainer and remove all the water. Place it on a flat bowl or pot with the chickpeas and mash it. You don’t have to mash it completely.

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Add the brown rice, minced garlic, jalapeno pepper, paprika, garlic powder, onion powder, curry powder, turmeric, cumin, sea salt and black pepper. Finally, add the flour and stir very well.

Preheat oven to 350°F (176°C).

Use your hands to shape the mixture into a patty (flat circle). It should make about 9 of them.

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Spray an oven tray with non-stick oil and spread the patties out. Let it sit for a minute, then flip it over (so both sides have some of the oil spray).

Bake it in the oven for 25 minutes, then flip it over and bake for another 10 minutes.

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Curried Brown Rice, Sweet Potato and Chickpea Patties
Serves: 3
 

Ingredients
  • 2 cups cooked brown rice
  • 1 potato
  • ½ large sweet potato (or 1 medium)
  • ½ cup cooked chickpeas
  • ⅓ jalapeno pepper
  • 1 clove garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon Himalayan/sea salt
  • A few sprinkles black pepper
  • 1 tablespoon whole wheat flour

Instructions
  1. Cook the brown rice by following my brown rice recipe.
  2. Wash and peel the potato and sweet potato and cut it in large pieces. Fill a saucepan with water and put the sweet potatoes and potatoes in there. Bring it to a boil, then cook in medium high for about 7-10 minutes until it’s soft enough to be mashed.
  3. Drain and rinse the chickpeas and set it aside on a flat bowl.
  4. Prepare the jalapeno pepper and garlic and mince them into very fine small pieces, and set aside.
  5. When the potatoes and sweet potatoes are cooked, put it through a strainer and remove all the water. Place it on a flat bowl or pot with the chickpeas and mash it. You don’t have to mash it completely.
  6. Add the brown rice, minced garlic, jalapeno pepper, paprika, garlic powder, onion powder, curry powder, turmeric, cumin, sea salt and black pepper. Finally, add the flour and stir very well.
  7. Preheat oven to 350°F (176°C).
  8. Use your hands to shape the mixture into a patty (flat circle). It should make about 9 of them.
  9. Spray an oven tray with non-stick oil and spread the patties out. Let it sit for a minute, then flip it over (so both sides have some of the oil spray).
  10. Bake it in the oven for 25 minutes, then flip it over and bake for another 10 minutes.

 

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