Broccoli Rice Patties
Adaptation of the Broccoli Rice Loaf, creating vegetarian patties with breakfast sausage flavors and texture. Instead of creating a loaf, this mixture is formed by hand into thick patties, then pressed between sheets of waxed paper (or plastic wrap) and refrigerated overnight. Slightly less water for the brown rice contributes to better texture, as well as the dry yeast which creates tiny pockets of air. Generous quantities of herbs allow sausage flavors to dominate.
Ingredients:
3 1/2 cups boiling water
1/2 cup light oat bran
1 cup organic brown rice
1 3/4 cups water
2 tbsp vigin olive oil
1/2 tsp garlic granules
2 tbsp Herbes de Provence
1 1/2 tbsp dried rubbed sage
1 tbsp crushed fennel seeds*
1 tsp coarse black pepper
1 1/2 tsp salt
1 tsp dry yeast
2 large egg whites, whipped
1 cup dark rye flour
1 cup yellow onion, diced
1 cup broccoli stalks, diced**
* crush dried fennel seeds to medium grind
with mortar & pestle or seed/bean grinder.
** easiest method: cut stalks into small pieces,
then use a hand chopper to dice; save florets
for a broccoli side dish.
Directions:
In a large sauce pan, rinse brown rice, then add 1 3/4 cups water,
bring to a boil, then reduce heat and simmer until all water
is absorbed (about 35 min.).
In a quart size glass measuring cup containing very hot boiled water,
stir in oat bran, cover, and set aside for 20 min.
When rice is cooked, stir in olive oil then dried herbs and spices;
set aside. In a small bowl, whip egg whites for next step.
Strain broth from oat bran, saving 1/3 cup for this recipe;
refrigerate remainder of broth in a covered container (or discard).
Return oat bran to measuring cup and add the 1/3 cup of broth.
Stir in dry yeast, add egg whites and stir well to mix, then add
rye flour and stir vigorously to combine.
Spoon oat bran mixture into cooked rice, stir well to mix, then
stir in diced vegetables. Cover mixture and let rest 30 min.
Stir mixture, then form into medium size patties and place evenly
on a baking tray covered with a sheet of waxed paper or plastic wrap.
Cover patties with another sheet of waxed paper, press down lightly
with the bottom of another baking tray, remove top baking tray
and refrigerate patties overnight.
Lightly fry both sides of patties in virgin olive oil; unused patties
may be frozen, but should be cooked first.
Rod