Wild Rice and Mushroom Burger Patties
Wild rice and mushroom burger patties made with mushrooms fried in garlic, cumin and chilli and cooked basmati and wild rice. Serve with a spiced tomato chutney in a whole meal pitta pocket to for the finishing touches to this dish.
Recipe courtesy of www.greatbritishchefs.com
- 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.