Curried Rice Patties With Tahini Dressing Recipes

Steps:

• Mix rice, onion, Cheddar cheese, egg, garlic, salt, red pepper flakes, black pepper, parsley, and onion powder by hand in a bowl.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.
• From rice mixture into 4 small patties.
• Heat vegetable oil in a large skillet over medium-high heat. Fry patties in hot oil until lightly browned, about 5 minutes per side.

Steps:

• Warm olive oil in nonstick skillet. Add onions, garlic and salt and cook on medium low heat, stirring often, for 5-10 minutes, till onions are tender.
• Add the bell peppers and cumin and cook for 5 minutes more, till peppers are soft, stirring frequently.
• Remove from heat and set aside.
• Thoroughly mash the beans by hand in a large mixer bowl (I used a potato masher).
• Combine the parsley, rice and lemon juice into the mashed beans.
• Add the cooked vegetables and mix well.
• Add black pepper to taste (and any other seasonings you might like, especially if you like things spicy).
• At this point, you could chill the mixture till you're ready to make the patties - I did and it probably helped make them a little easier to handle.
• Shape the mixture into about 18 small patties, about 2 1/2 inches across.
• Prepare a large nonstick skillet with cooking spray.
• Heat the skillet and cook the patties to medium heat till golden brown on the underside, about 5-8 minutes.
• Gently turn them and lightly brown the other side, about 3-5 minutes longer.
• Serve hot or at room temperature - good stuffed into pita pockets with chopped veggies tossed in oil and vinegar and toppped with yogurt tahini dressing.
• For dressing:.
• Whisk together all the ingredients in a mixing bowl. Will keep for a week in a tightly covered container in the refrigerator.