Quick & Easy

Brown rice, chickpea and pepita salad with kumara-potato patties

A healthy and flavourful vegetarian brown rice salad with chickpea, pepita and kumara-potato salad.
brown rice, chickpea and pepita salad with kumara-potato patties
4
30M

Ingredients

Method

1.Cook rice in large saucepan of boiling water, uncovered, until rice is tender; drain. Rinse under cold water; drain.
2.Meanwhile, boil, steam or microwave kumara and potato, separately, until tender; drain. Mash combined kumara and potato in large bowl; cool 10 minutes.
3.Make tahini dressing. Combine ingredients in screw-top jar; shake well.
4.Stir flour, sour cream and chives into mashed kumara mixture. Using hands, shape mixture into eight patties; coat patties in extra flour. Heat oil in large non-stick frying pan; cook patties, four at a time, until browned lightly both sides and heated through. Cover to keep warm.
5.Place rice in large bowl with dressing and remaining ingredients; toss gently to combine. Serve rice salad with patties.

Pepitas, dried roasted pumpkin seeds, are easily found in most health food stores and supermarkets.

Note

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