Rice Patties

28. January, 2009

This recipe was given to me by a friend of mine named Lisa Hjalt. She got the recipe from her friend named Sigga Runa. Lisa is a mother of three, is finishing a degree at University and still has time to make excellent food for her family. She is one of those Icelandic superwomen. The thing I love most about this recipe is that you can use leftover rice pudding or porridge. You can even freeze the patties and re-heat them later in the toaster. I often make them with raisins and cinnamon for a sweet alternative but most of the time I use either cheese or home made peanut butter on top. You can also add fresh herbs, seeds and more to the dough for a savoury option. The possibilities are endless! Just one note on the rice pudding. Traditionally, in Iceland long grain rice is cooked for 20 minutes in water, then in milk for 40 minutes until you have a porridge-like texture. Some households cook the pudding with raisins and some without. Most of the time, some cinnamon and sugar (I use raw cane sugar) is mixed together and scattered over the pudding when served.

Note that you will need a blender or a food processor to make the mixture.

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Amazingly versatile rice patties, perfect with cheese, jam or peanut butter

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This recipe is:

Lactose (dairy) free
Nut free

Rice Patties

Makes 6-8 patties

Ingredients

2 tablespoons coconut oil
2 tablespoons agave nectar
1 teaspoon vanilla extract (optional)
1 egg (please use free range eggs)
150 grams (5 oz) cooked brown rice or pearl barley. You can also use leftovers from a rice pudding or porridge.
100-150 millilitres (3½-5 fluid oz) soy milk. Use a bit less if you use leftover porridge or rice pudding
150 grams (5 oz) spelt flour
½ teaspoon salt (Himalaya or sea salt)

Preparation

Place 150 grams cooked rice or barley along with 50 millilitres (1.5 fluid oz) soy milk into the food processor or blender. Mix for 10 seconds. Set aside.
Whisk together the egg, 2 tablespoons agave nectar, 1 teaspoon vanilla extract and 2 tablespoons coconut oil in a large bowl. Mix well.
Pour the rice mixture into the large bowl and mix well.
Add the 150 grams spelt flour and ½ teaspoon salt and stir carefully.
Add the remaining milk (50-100 millilitres (1½-3½ flud oz)) in small batches for desired consistency. You may need more milk.
The texture should be quite wet (resembling thick waffle batter) although it shouldn't run too easily off a large wooden spoon as the batter should be quite thick.
Heat the frying pan to medium heat. You shouldn't need any extra oil but it doesn't hurt to rub the pan with a little coconut oil.
Pour around half a ladle of batter (about 50 millilitres (1½ fluid oz)) onto the pan.
Heat for 2-3 minutes and turn over with a broad spatula.
Repeat with the rest of the batter.
Serve immediately with cheese, jam, peanut butter or whatever you fancy on top!

Tips

You can also make these in a sandwich grill.
You can freeze the patties when cooled and warm up for later. They will be almost like freshly baked when heated in the toaster.
Add a little cinnamon for a fragrant taste. You can also try chopped dates, raisins, nuts and more.
You can add fresh or dried herbs to these patties, use basil, coriander or thyme and reduce the agave nectar to just 1 teaspoon.
Make a wholesome meal out of the patties and add finely chopped vegetables such as mushrooms, peppers, onions, grated cheese, seeds and more.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use wholemeal flour instead of the spelt flour and honey instead of the agave nectar.
You can use almond,-, oat,-, rice,- or skimmed milk instead of the soy milk.