Name: Brown rice, chickpea and pepita salad with kumara-potato patties
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup (300g) brown rice; 1 kumara (500g), chopped coarsely; 4 potatoes (480g), chopped coarsely; 2 tablespoon plain flour; 2 tablespoon sour cream; 2 tablespoon finely chopped fresh chives; 1/4 cup (35g) plain flour, extra; 2 tablespoon vegetable oil; 300 gram can chickpeas, rinsed, drained; 1/3 cup (55g) pepitas; 1/3 cup (55g) raisins; 3 trimmed celery stalks (300g), sliced thinly; 2 tablespoon finely chopped fresh flat-leaf parsley; 1/4 cup finely chopped fresh mint; 1 tablespoon finely grated lemon rind; 1 red onion (170g), sliced thinly; 3 tomatoes (270g), chopped finely; 2 tablespoon tahini; 1/2 cup (125ml) lemon juice; 1/4 cup (60ml) olive oil

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.

Ingredients

1 1/2 cup (300g) brown rice

1 kumara (500g), chopped coarsely

4 potatoes (480g), chopped coarsely

2 tablespoon plain flour

2 tablespoon sour cream

2 tablespoon finely chopped fresh chives

1/4 cup (35g) plain flour, extra

2 tablespoon vegetable oil

300 gram can chickpeas, rinsed, drained

1/3 cup (55g) pepitas

1/3 cup (55g) raisins

3 trimmed celery stalks (300g), sliced thinly

2 tablespoon finely chopped fresh flat-leaf parsley

1/4 cup finely chopped fresh mint

1 tablespoon finely grated lemon rind

1 red onion (170g), sliced thinly

3 tomatoes (270g), chopped finely

2 tablespoon tahini

1/2 cup (125ml) lemon juice

1/4 cup (60ml) olive oil

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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