This is classic hippie food.
(adaptations in italic)
(makes 9-10 patties)
Cook 1 cup white or brown basmati rice (rinsed 3 times) I used leftover brown basmati and wild rice mix)
Rice should be sticky. Set aside.
Sauté until onions are golden:
2 tbsp canola oil
1 cup onions, minced
2 cloves garlic, minced
Add and sauté:
1 ½ cups mushrooms, sliced
In a bowl, mix:
2 tbsp fresh parsley, minced (I used ½ tbsp dried), 1 tsp dried dill weed, 1 tsp salt (I used Spike seasoning), ¼ cup sunflower seeds, roasted (I toasted mine, not sure if it’s the same thing)
Sautéed vegetables and rice to the bowl and mix well. (My mixture was not wet or sticky AT ALL, maybe because I used leftover rice. So I added 1 beaten egg, about ½ cup breadcrumbs and ¼ cup of flour. This made it a sticky mixture.)
Form into patties and place on an oiled baking sheet. Bake at 350 for 15 to 20 minutes or until golden brown and crisp. I flipped mine half way through and turned on the broiler for the last 2 minutes.
(The rice patty before baking)
(I had a corner space left on the baking sheet so I added 4 tofu sticks: cover both sides with Bragg Liquid Aminos, spread mild chili sauce on top, and sprinkle with garlic powder—not gourmet, but a quick and easy protein.)
One of the suggested pairings for the patties was Tahini Sauce. I’ve been eyeing this recipe for a while and decided to finally make it.
Sautee in a pot until onions are golden:
3 tbsp canola oil
1 small onion, minced
2 tbsp fresh ginger, peeled and grated
1/3 cup raw tahini (I don’t think mine was raw)
1/3 cup plus 2 tbsp water
2 tbsp tamari or Bragg Liquid Aminos
1 tbsp maple syrup
¼ tsp black pepper
Stir and simmer for 5 minutes. Blend all ingredients in a food processor until smooth. Add salt to taste. Before serving, add ¼ fresh parsley or dill, minced (I used dried)
This sauce is delicious. I could eat it straight out of the pot, like soup.
Note: You can make the patties and sauce ahead of time and keep them in the refrigerator.