I 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.
1 1/2 dl (3/4 cup) wild rice
3-4 dl (300-400ml) water
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.
4 dl cooked coucous/bulgar
1 red onion
1 dl fresh parsley
2 tbs fresh mint
2 tbs fresh coriander
1 red capsicum
1 red chili/chilipowder/chili sauce
1 tbs olive oil
1/2 pressed lemon
salt and blackpepper
1. Cook the couscous.
2.Cut all the ingredients into small fine cubes. Chop all the fresh spices.
3. Mix everything together and spice it in the end.
4. Tzatziki goes extremely well with this tempting tabbouleh and falafels!
We had a fancy dinner night with the girls and we created the whole 4 course menu for ourselves again. This amazing mousse was something that crowned the mouthwatering main course that was goat cheese stuffed guinea fowl filets wrapped in bacon. The taste of guinea fowl is more gamy than basic chicken and it goes so well with the smoky tasting Jerusalem artichoke. This combination is part of my menu suggestions including selection of wines. Try it and you won’t regret!
500g Jerusalem artichokes
1/2 lemon pressed
1/2 dl canola oil
2 egg yolk
1 1/2 dl Turkish yoghurt ( 10% fat)
1. Boil the artichokes in the water where half of lemon has been pressed in. Cook them until they are soft.
2. Purée the artichokes. Add half of desilitre of oil and mix well. Then add the egg yolks and in the end add the Turkish yoghurt and mix well.
3. Spice it with a pinch of salt.
4. Serve it with chicken or guinea fowl and nice white wine!
I haven’t add many ethnic recipes on my blog, so it’s time correct this hole. Turkish kitchen is more than kebabs. Falafels are one of my favourites. They are easy to make, vegetarian and still so dainty. After cooking these even my Aussie man who is a devout carnivore thought that a life of vegetarian is not too bad. Falafels contain those special Eastern flaovours which are hard to get fed up with. Lots of spices and lots of chickpeas that’s what THE DREAM FALAFELS ARE MADE OF.
1 can of chickpeas
1-2 cloves of garlic
1 tsp coriander
1/2 tsp tamarind (curcuma)
3 tbs fresh parsley
2 tbs white flour
1. Mash the chickpeas. The electric mixer is the easiest way to do it.
2. Add parsley and white flour.
3. Roll the falafels in breadcrumbs
4. Deep fry the Falafels in canola oil (in 180 degrees).
5. Enjoy with some savoury tabbouleh!