Peanut Butter Rice Patties  (vegetarian)
By Julie Thompson, Blackalls Park NSW
Ingredients:
  • 1 cup uncooked basmati rice (if substituting with other types of rice, cool the rice after boiling or use day old boiled rice for better results)
  • 1 onion, finely chopped
  • 1 cup breadcrumbs (plus extra to roll the patties in)
  • 1 tbs peanut butter
  • 1 tbs besan (chickpea) flour (or cornflour)
  • 165g coconut cream
  • 1/2 sachet Vissot Cambodian Curry paste, dissolved in 2 tbs water (see below)
  • A little hot water

Method:
  1. Cook rice in 2 cups of salted water until all water is absorbed
  2. Mix all the ingredients together in a large bowl
  3. Stir mixture well and add more breadcrumbs or water if needed
  4. Form into patties using a spoon or ice-cream scoop
  5. Roll in breadcrumbs and fry in a little oil until golden brown
  6. Serve hot or cold

Dissolving the Paste:

Cut paste into 5mm wide strips and place in a small bowl:
Add water until almost covered (2 tbs for 1/2 sachet). Microwave on high until soft (about 15 seconds). Or soak in hot water for 10 minutes:  
Mash into a smooth paste with the back of a spoon:

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