I've made rice balls on more than a few occasions and plenty of chickpea koftas in the past, but I have never combined chickpeas and brown rice in a baked savory before. But these two pantry staples combine beautifully in these simple and attractive baked patties that are perfect for serving at any time of year. Goat cheese gives them a little tang and a delightful soft creamy texture, lightly cooked peas lend color and sweetness, and of course there's a judicious selection of Indian spices to give them a wonderful gentle kick.
I served these little patties with a spicy sun-dried tomato paste that proved to be an ideal condiment, but if you want something a little less spicy and a bit more saucy, you may wish to consider a cashew chutney or a fresh tomato chutney. Even plain yogurt will make a nice accompaniment — use any sauce, chutney or topping that you desire, or eat just on their own.
This is my contribution to My Legume Love Affair, hosted this month by Susan, the founder of this popular event.
|Baked Chickpea and Brown Rice Spicy Patties|
|Recipe by Lisa Turner|
Published on August 4, 2009
Simple, soft, savory and spicy baked chickpea and brown rice patties with goat cheese — attractive, nourishing and delicious
Baked Italian Brown Rice Balls
Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce
Spicy Chickpea Kofta
Baked Paneer and Chickpea Cutlets
On the top of the reading stack: The Good Soldier by Ford Madox Ford
Audio accompaniment: Mark Hollis