Beetroot patties

Like my husband noted last night I have not been very innovative in the kitchen after the baby arrived. As every mother knows this is only due to the busy days with the toddler. After an active day I usually just prefer something quick and easy for dinner, those three hour cooking sessions that we used to have are past, at least for a little while. Last night I felt innovative for some reason, I guess it is this moving. I am so excited about our move, new life in Australia and everything related to that so I feel like I suddenly have a lot more energy than before.

When I was in Finland my mum cooked beetroot patties/burgers, however you prefer to call them and I got inspired. I absolutely love beetroot and particularly with horseradish they are the best friends if you ask me.  My mum used buckwheat flour in her patties but I thought I’d try something new. I created beetroot rice patties…and they were amazing! Juicy, delicious, they had that lovely sweet beetroot flavour, crispy on top and yummy! I served them with salad and horseradish cream but they would go perfectly inside of the vegetarian hamburger too. They are dairy and egg free as I tend to cook these days so suitable for vegans too.

beetroot patties

Makes 8-10 patties:

2dl (1 cup) cooked long grain rice

3 beetroots (grated but not cooked)

2 tbsp white flour

2 tbsp corn starch like Maizena (this replaces the eggs and ties the dough together)

1 tsp salt

hint of black pepper, white pepper and paprika

1/2 tsp thyme

1. Grate uncooked peeled beetroots.

2. Mix the grated beetroot with cooked rice.

3. Add the white flour and Maizena.

4. Add the spices.

5. Heat up the pan and pour vegetable oil on it (don’t be shy, oil is good for you!)

6. Mould the patties in your hand and put them on the frying pan. Cook them on both sides so that they become crispy on top.

7. Heat up the oven to 200 celsius degrees.

8. Place the cooked patties on the baking tray and bake them for 15 minutes in 200 celsius degrees to finish them and to make sure beetroot is soft and cooked.

Enjoy with salad and horseradish cream!

Rice Patties -Paprikaiset riisipihvit

wild riceI was going through all kind of vegan recipe blogs and the mushroom rice patty recipe caught my eye. As usual I didn’t follow the recipe but I used the idea and technique mentioned in the blog post. The rice patties were so nice and tasty that my carnivore dear Aussie husband ate them with the smile on his face and told me that he would happily eat those again even instead of beef patty in a hamburger. Wow! That is a win! Personally I was  surprised how delicious they were. I served them on the side of our salad dinner but they would go perfectly on the plate replacing the meat. If you don’t fry them on the pan but cook them in the oven they would be healthier and ideal toddler food too.

Oh and one thing…a small clarification for Finns..patty means a mince meat type of ”steak”. It is very confusing in Finland when everyone talks about mince meat steaks. Steak is a steak and patty is a patty. This has confused my dear Aussie husband multiple times in Finnish restaurants when on the menu it reads ”mince meat steak” . For native English speakers a steak means full meat, juicy deliciousness and patty is something more processed usually a mince meat or veggie patty.

10 patties:

1 1/2 dl (3/4 cup) wild rice

3-4 dl (300-400ml) water

1 onion

1 garlic clove

1 small red capsicum

2 tbsp maizena (corn flour)

1/2 tsp onion granules

1/2 tsp ground black pepper

1 tsp paprika

1 tbsp chopped fresh parsley

1tbsp chopped fresh thyme

1 tsp dried oregano

1 tsp salt

1/4 tsp smoked paprika

1. Cook the rice in water until soft.

2. Fry the chopped onions, garlic clove and capsicum in the pan.

3. In a bowl mix the fried onion-capsicum mix with the rice.

4. Add the spices.

5. Puree the mix with the stick or in a blender.

6. Mould the patties and fry them in nice quality olive oil ( a lot of oil!!!) in a frying pan.

YUM!