Wild Rice and Mushroom Burger Patties
- Serves 4
- 200g Tilda Easy Cook Basmati & Wild Rice, cooked and cooled
- 200g cooked and drained chickpeas
- 2 shallots, minced
- 1 tsp cumin seeds
- 2 clove garlic, minced
- 6-7 mushrooms, finely chopped
- 1 green chilli chopped (optional)
- 1 tsp Salt (or to taste)
- 35g panko breadcrumbs
- 2 tbsp chopped fresh coriander
- ½ tsp Kashmiri chilli powder
- 2 tbsp rapeseed oil for frying
- 2 tbsp vegetable oil
- 1 tsp kalonji seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- 2 dried Kashmiri red chillies
- 1 red chilli, chopped
- 100ml white vinegar
- 100g jaggery or brown sugar
- 4 large tomatoes, quartered
- 1 tsp salt, or to taste
- 1 tsp chilli powder, optional
Cooked the rice as per the instructions on the pack.
Heat the frying pan over medium heat. Once hot, add oil and cumin seeds. Once fragrant add the shallots. Once translucent add the garlic and cook for a minute. Then add the mushrooms and chopped chilli.
Season with salt and chilli, and sauté until you have a dry mixture. Remove from heat and set aside.
To a large mixing bowl, add drained chickpeas, cooked rice, the cooled mushroom mixture, coriander, panko bread crumbs, and mix thoroughly with your hand. Squash the chickpeas until you have a pliable mixture – it should come together. If your mixture feels too dry you can add some of the tomato chutney to the mixture to help it bind.
Form the mixture into four 1/2-inch thick patties – you need to press them together very firmly. Refrigerate to help them set.
Heat oil in a large frying pan over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side.
Toast some wholemeal pitta breads and serve the burgers in the pitta with salad and some spiced tomato chutney.
Dissolve the sugar and the vinegar in a bowl.
Heat the oil in a heavy pan and add all the spices until they sizzle & become fragrant. This should only take a minute.
Very gently, pour the vinegar and sugar mixture into the pan with the spices and stir. Bring this to a simmer.
Add in the tomatoes and cook on a very low heat until they have softened and have gone pulpy (about 45 minutes to 1 hour).
Season with salt and chilli powder then stir to keep it from sticking. If you want to remove any of the tomato skins then do so with some tongs.
Put the chutney into a sterilised glass jar and leave to cool.
Once cooled seal the jar. The chutney will keep for 4-6 weeks. Refrigerate once opened.