"From the cookbook Easy Meals Vegetarian. I'm posting this for safe keeping. I'm not sure how "easy" it is with all of the ingredients listed, but it sure does sound good. ;)"
red onion, chopped
dried chili pepper flakes, crushed
red bell pepper, deseeded and diced
tomato, ripe, skinned, and deseeded
garbanzo beans, drained and rinsed
1 1/2 cups
egg, lightly beaten
vegetable oil, for cooking
salt, to taste
pepper, to taste
cucumber, sliced to garnish
lime wedge, to garnish
extra virgin olive oil
To make the dressing, blend the tahini, garlic, cumin, cayenne, and lemon juice in a food processor until creamy. Slowly poor the oil, then gradually add water to make a creamy dressing.
Bring a pan of water to a boil. Add the salt and sprinkle in the rice; simmer for 15-20 minutes, or until the rice is just tender. Drain and rinse, then set aside.
Heat the olive oil in a large pan. Add the onion and garlic, and cook until they begin to soften. Stir in the curry powder and chili, and cook for 2 minutes. Add the pepper, peas, leek, and chopped tomato flesh, and cook gently for 7 minutes, or until tender. Set aside.
Process the garbanzo beans in the food processor until smooth. Add half the vegetables and process again. Transfer to a large bowl and add the remaining vegetable mixture, bread crumbs, chopped fresh cilantro, and egg; mix well. Stir in the rice and season well. Chill for 1 hour, then shape into 4-6 patties.
Cook the patties in oil for 6-8 minutes, or until golden, and serve with the dressing, garnished with slices of cucumber and wedges of lime.
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Curried Rice Patties With Tahini Dressing (cont.)