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How to make Tahini rice patties with sauteed silverbeet and beetroot

Yield = 4
Prep time: 0:10
Cook time: 0:08
Total time: 0:18

Ingredients

  • 3 green onions, roughly chopped
  • 2 garlic cloves, crushed
  • 1/3 cup tahini
  • 1 egg, lightly beaten
  • 450g packet brown 2 1/2 minute microwave rice
  • 1 tablespoon ground cumin
  • 2 teaspoons finely grated orange rind
  • 2 tablespoons orange juice
  • 2 tablespoons plain flour
  • 1 small bunch (500g) silverbeet
  • 2 tablespoons extra virgin olive oil
  • 250g packet ready-to-eat baby beetroot, drained, cut into small wedges
  • 2 tablespoons orange juice, extra
  • 400g can chickpeas, drained, rinsed
  • 2 tablespoons flaked almonds, toasted, to serve

Tahini yoghurt

  • 2/3 cup Greek-style yoghurt
  • 1 tablespoon tahini
  • 2 tablespoons orange juice

Method

  • Step 1 Make Tahini yoghurt Combine all ingredients in a bowl. Season well with salt and pepper.
  • Step 2 Place green onions, garlic, tahini, egg, rice, cumin, orange rind, orange juice and flour in a food processor. Season well with salt and pepper. Process until mixture is finely chopped and well combined. Divide mixture evenly into 8 portions. Using damp hands, shape into patties. Place on a large plate.
  • Step 3 Remove and discard stems from silverbeet. Roughly chop leaves.
  • Step 4 Heat oil in a large, deep frying pan over medium-high heat. Cook patties for 1 to 2 minutes each side or until golden and crisp. Transfer to a baking tray lined with paper towel. Cover to keep warm.
  • Step 5 Reduce heat to medium. Add beetroot and extra orange juice to pan. Cook for 2 minutes or until just heated through. Add silverbeet leaves and chickpeas. Cook, stirring, for 2 minutes or until leaves have wilted. Season. Divide sauteed silverbeet mixture among serving plates. Top with cooked tahini rice patties. Dollop with tahini yoghurt and sprinkle with almonds. Serve.