Category Archives: rice

Sweet potato and rice burger

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Oh dear…the Bloody Bonza Bucketty Beetroot and Bean Burgers did not pass muster from the tough judges running the Inaugural Mangrove Country Fair Veggie Burger Taste Test.

Head Taster Shrek saying “I really, really liked the flavour, quite a meaty consistency if I can use that word, and they held together pretty well.” Cheeky and Mrs Shrek however expressed their concern over the colour “I just don’t understand why any vegetarian would want a burger that looks so red – its like meat. Veggie burgers needs something green in them”.

The killer however was the case of shall we say “bottom burps” that all the tasters were afflicted with afterwards. Personally I don’t get this….the 4B burgers have been made and eaten quite a few times in the VegHead household and we can’t report any subsequent windy-pant problem. However we’ll settle for the judge’s final word in this and so we’re submitting another entrant: Sweet potato and rice burgers.

For the putting in:

  • 1 large potato, peeled and quartered
  • Sweet potato to approximately the same size, peeled and chopped
  • Carrot to the same amount as the potato, finely grated
  • 1 medium onion, finely diced
  • 3 cloves of garlic, mashed
  • 1/3 cup of dry rice, cooked to just beyond al dente
  • 2/3 cup of oats, ground to flour – not quick cook oats (to make these gluten free follow the same advice as in the 4B recipe)
  • 2/3 cup of cooked chickpeas, roughly mashed
  • 2/3 cup of green peas (either frozen, or if using fresh blanch first)
  • 2 teaspoons of cumin powder
  • 2 teaspoons of cayenne pepper
  • 2 teaspoons of smoked paprika
  • 2 teaspoons of ground black pepper
  • 2 tablespoons of dried mixed Italian herbs
  • 2 tablespoons of tamari
  • Olive oil
  • Catering Portions – For those looking to use this recipe for catering size proportions, such as we did for the Mangrove Mountain Country Fair and the Gasfield Free Mountain Districts Declaration, base all ingredient amounts on using 1kg each of sweet potato, potato, carrot, (uncooked) rice, oats and frozen peas. You can expect about 50 generously sized burgers from such a mix – which each burger formed into a ball a little smaller than a tennis ball. When making such a large mixture I have found it to be best to mix the peas through the cooked rice, and mash everything else together separately. Refrigerate both mixes overnight in covered containers. Fork the rice/pea mix to separate then combine everything in a large container (or split the mixes into equal portions and do in batches if need be). There is no better way to evenly combine such a large quantity than to just do it with your hands.

To prepare:

Boil the potato and sweet potato until soft, then drain and mash.

Meanwhile, saute the onion over a medium heat in a generous amount of olive oil until transparent. Add the garlic and continue cooking for 30 seconds, then add the spices (not the herbs) and continue for another 30 seconds. Transfer to a large mixing bowl.

Mash together the potatoes, sweet potatoes, herbs, onion/garlic/spice mix, oat flour, tamari. Once mixed add the cooked rice and the peas, and thoroughly mix by hand or with a spoon until completely combined.

Cover and refrigerate the mix for at least 2 hours before forming patties.

Cook patties in a cast iron pan until crisp on both sides.

Patties can be frozen uncooked, once formed separated by squares of waxed paper. Uncooked mix should keep in the fridge for 3-4 days.

Handy Tip: When forming veggie patties use an “egg ring” to get a good tight burger and also ensure even sizing. Form a ball of mix (experience will show how much you’ll need) and press tightly into the ring using palm or a flat spatula. Lift off the ring before cooking. You can either do this directly into the pan, or if preparing for later cooking form the patties in this manner onto the waxed paper. If a wider, thinner burger is desired to suit the size of the bun then squash the pattie as it cooks, just before turning it over to cook the other side.

What to do with a cup of left over Thai Fried Rice

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When The VegHead was a teenager he spent many an afternoon getting up to mischief with a friend who for the purposes of this blog we’ll call “770”. Living still with our parents, it was to their fridges that we turned when the fires of teenage hunger called for a shovel load of fuel, before we rushed out to do something constructive like change a differential.

770’s mum (bless her, lovely woman and still alive and kicking to this day) was…how shall we say this in a manner that accurately captures the respect and affection The VegHead has for this woman….well…..shall we say dotty sometimes. Delving into her fridge was an exercise in exploring the wild and wacky world of the leftovers that inhabited it.

770’s mum was never a fan of Tupperware either (and who could blame her), preferring instead to use old Flora Margarine containers. Finding the actual real tub of margarine generally involved finding three or four scientific experiments first; clicking off the lid from a container only to discover exactly what does grow on the half a dozen egg yolks separated off two weeks earlier when they weren’t need in that pavlova recipe. Indeed, opening the fridge in the first place generally gave access to a heady mixture of smells, reminiscent of the rich humus to be found on the floor of a rain forest. Vaguely comforting, and yet vaguely suggestive of extensive mould growth.

It must also be said that this theme has not been entirely escaped in later life. SheWhoMustBeFed’s mother is rather fond of refridgerated biological experimentation. In her case however she tends to brew up a storm in jars and proper Tupperware containers, which at least has the redeeming feature of keeping the scent of decay more firmly sealed within.

Left overs however are generally a good thing. They allow for good quick meals when you don’t have time to make something from scratch. Left overs are also a sign that you cooked enough to serve everyone generously, but that everyone has the sense to eat only sufficiently and not gluttonously. Just remember to eat the leftovers before they plan a revolution.

Here’s what to do with a cup of leftover Thai Fried Rice. It’ll take less time than it’s taken you to read this post so far.

You will need:

  • One cup of fried rice (obviously)
  • A really big handful of spinach leaves
  • Dark sesame oil
  • Crushed macadamia nuts or cashews

To make:

  • Reheat the rice in a covered saucepan, adding a smidgeon of water if you need
  • Lightly saute the spinach in the sesame oil
  • Serve the rice over the bed of spinach, sprinkling with the nuts

A very nice and quick lunch.

Thai Curry Fried Rice

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Somewhere deep in The VegHead’s brain is a powerful cluster of synapses that take control every time I think of the words “fried” and “rice” used in that order. Despite anything I might try to do, into my mind pops the words “Flied Lice” instead, said in a fake Asian accent. “Fried ice-cream” remains fried , “rice pudding” remains rice . Put the two words together and the “r” regresses seven letters back. What event seared this neural connection into my the structure of my brain I cannot say – the crushing disappointment of finding that the last slice of cake has been licked by the cat. Don’t know. Too late for therapy. Time to just cook…

This is a very simple fried rice; before getting to the ingredients list let me just say a few words on how much curry paste you’ll need. The answer is “it depends” – on how hot your curry paste is and how hot you like your food. So here’s my best advice. Imagine you were cooking a Thai curry for dinner. However much paste you’d use in that curry (for the same number of people you’re cooking for) then use one sixth of the paste in this dish. You’ll need much less as the heat of the paste isn’t tempered with the coconut milk.

Ingredients (enough for two people and probably a little leftovers in the fridge afterwards):

  • 1 cup (dry) of brown Thai rice
  • 3/4 cup of corn kernels (either boil fresh sweetcorn and cut off the cob, or use frozen)
  • 3/4 cup of peas
  • Yellow (or red) Thai curry paste
  • 1/3 cup of macadamia nuts – roughly chopped. Substitute with cashews if you need.
  • Peanut oil

To make:

  • Cook the rice using the boil/absorption method, along with the curry paste. If you’re unfamiliar with this method – in a saucepan, cover the rice with about 1″ (2.5 cms) of water, bring to a boil, then reduce to a low simmer for about 10-15 minutes until the water has almost entirely been absorbed. Then turn off the heat and leave covered in the saucepan for 10 minutes more.
  • Meanwhile, lightly stir fry the corn and peas in a heavy pan.
  • Once the rice is fully cooked it will have taken on a pleasant orange colour from the curry paste. Add it to the peas and corn. Mix thoroughly and continue cooking for a few more minutes. Stir occasionally to ensure it doesn’t stick too much.
  • Stir the nuts through and serve immediately, perhaps with a simple stir fry of vegetables.