Curried rice patties with tahini dressing

These are incredibly nice. If you like curry and/or spicy food, this is for you!

Ingredients (Makes 4-6 patties)

70g basmati rice, cooked, drained and rinced
2 TBSP olive oil
1 red onion, finely chopped
1 garlic clove, crushed
2 tsp curry powder
1 tsp chilli powder
1 red pepper, finely chopped
115g peas
1 small leek, finely chopped
1 tomato, finely chopped
300g canned chick peas (rinsed & drained)
90g fresh bread crumbs
1 TBSP chopped coriander
1 egg, beaten
salt & pepper

For the tahini dressing:

120 ml tahini
1 garlic clove, crushed
1 tsp ground cumin
pinch of cayenne pepper
5 TBSP lemon juice
drizzle of extra virgin olive oil
~125ml water

=> this makes a very generous quantity of dressing (see picture). Half of this would be sufficient for us but it depends how much you like tahini.

To make the dressing, process the tahini, garlic, cumin, cayenne and lemon juice in a food processor until creamy. Sloly pour in the oil, then gradually add enough water to make a creamy dressing.

To make the patties:

1. Heat the oil in a frying pan. Add the onion and garlic and fry until soft. Stir in the curry and chilli powders and cook for 2 minutes. Add the vegetables and cook for another 7 minutes.

2. Process the chick peas in a food processor. Add half of the cooked vegetables and process again.

3. Transfer to a large bowl and add the remaining vegetable mixture, breadcrumbs, coriander and egg. Mix weel. Stir in the rice and season to taste. Leave to chill for 1 hour.

4. Shape into patties and fry. Serve with vegetables, the tahini dressing and lime wedges.