These Chicken and Vegetable Brown Rice Patties make a very economical meal! You can make them smaller finger food sizes for parties or make them larger and put them in a burger bun topped with coleslaw. They are not overpowering in flavour, so something like sweet chilli sauce pairs so well with them. Although, our youngest prefers to smother his in the tomato sauce!
Using disposable gloves makes the job of mixing and rolling these Chicken and Vegetable Brown Rice Patties so much easier. However, if you do not use gloves, you will need to have a small bowl of cold water nearby to keep your hands damp. Having slightly damp hands will stop the mixture from sticking to you while you’re shaping them into balls.
Chicken and Vegetable Brown Rice Patties
Print RecipeIngredients
- 312 grams of brown rice
- 150 grams of button mushrooms, quartered
- 1 medium red capsicum, roughly chopped
- 6 spring onions roughly chopped, including some of the green parts
- 3 medium cloves of garlic
- 2 teaspoons of oil
- 1 teaspoon of marjoram
- ½ teaspoon of black pepper
- 3 tablespoons of tamari or gluten-free soy sauce
- 35 grams of dry breadcrumbs
- 500 grams of chicken mince
- Your choice of oil for frying
Instructions
- I soak my rice first in cold water for 30 minutes before rinsing thoroughly using a sieve. Cook the rice until tender, rinse under cold water and drain well before setting aside.
- Add the mushrooms, capsicum, spring onions and garlic to a food processor and process until finely chopped.
- Heat the oil in a frypan over medium-low heat and add the finely chopped vegetables and the marjoram. Cook for approximately 6 minutes, stirring regularly, or until the vegetables are tender and most of the liquid has evaporated. Set it aside and allow it to cool.
- Line 2 trays with baking paper or parchment.
- In a large bowl, add the cooled rice and vegetables with the black pepper, tamari, breadcrumbs, and chicken mince. Using disposable gloves, mix until well combined. This mixture is sticky!
- Take ⅓ cup of mixture and shape into a ball, slightly flattening it. Place it on the prepared tray and continue the same process until the mixture is gone. Loosely cover the trays with plastic wrap and refrigerate for 1 hour, so the patties will firm up and make cooking them easier. However, you can leave them in there longer if you need to.
- Preheat the oven to 100 degrees Celsius or 212 degrees Fahrenheit when ready to start cooking them.
- Heat 2 tablespoons of oil in a frypan over medium-low heat. It is essential not to overcrowd the pan, so cook them in smaller batches. Use a thin metal eggslice to transfer the patties from the tray to the frypan and cook for 3 to 4 minutes on each side.
- Place the cooked patties on a tray lined with kitchen paper and put them in the oven to keep warm while you continue to cook the others, adding more oil as required.
- Serve with salad or vegetables.
