- 2 tsp olive oil
- 1¼–1½ cups onion, diced
- 1/8 tsp sea salt
- freshly ground black pepper to taste
- ¾ cup red bell pepper, diced
- 3 cups cooked short-grain brown rice (reserve 1 cup, see note)
- 1 cup shelled hemp seeds
- 2 medium cloves garlic, quartered
- 2 tbsp ketchup
- 1 tbsp tamari
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp dried ground sage (or ½ tsp dried sage leaves)
- ¼ tsp sea salt
- ¼ cup white rice flour (to coat patties, may use another flour)
- 1½–2 tbsp olive oil (for frying)
- In a frying pan on medium heat, add oil, onions, salt, and black pepper and sauté for 3–4 minutes until onions start to soften.
- Add bell peppers, and sauté for another 5–6 minutes, until onions are fully softened.
- In a food processor, combine 2 cups rice, hemp seeds, garlic, ketchup, tamari, mustard, oregano, thyme, sage, and salt and purée until fairly smooth, scraping down sides of bowl if needed.
- Transfer to a bowl and stir in remaining 1 cup of rice.
- Refrigerate for at least 30 minutes to firm up.
- Remove from fridge and form patties with your hands. Place flour evenly on a plate and lightly dust both sides of each patty, shaking off excess.
- In a frying pan on medium-high, heat oil. Add patties, 3 or 4 at a time, and lightly flatten with a spatula. Cook for 6–9 minutes on each side, until golden and a crust has formed.
1) You need 3 cups total cooked brown rice for this recipe. I like these patties tender, but you can make them firmer adding oats or breadcrumbs after chilling if you prefer.
2) Don’t know what to do with leftover cooked patties? Refrigerate for a sandwich filling; mash and stir in chopped fresh veggies and vegan mayonnaise to taste.
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