Makes 6-8. Preparation time 45 minutes. Cooking time 5-10 minutes.
1 tablespoon olive oil
1 -2 (200 g in total) carrots or beetroot (or a mix)
1 onion, finely chopped
2 cloves of garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 cup wild rice (or any rice)
1 tin (410 g) black or kidney beans
juice and zest of 1/2 lemon
a small handful of fresh herbs (basil, coriander, parsley), finely chopped
1 teaspoon rosemary leaves, finely chopped
125 g haloumi, grated
2 cups breadcrumbs
• Grate the vegetables and stir-fry with the onion, garlic and spices in the olive oil until tender and there's no liquid left in the pan.
• Slightly overcook the rice, drain and season with salt.
• Drain and rinse the beans and mash them in a bowl with the lemon juice and zest, and herbs. Season the vegetables and add them to the beans along with half the cooked rice. Mix and add more rice until you get the desired consistency. (If the patties look too loose, add a tablespoon of flour or some of the breadcrumbs.)
• Stir the cheese through the mixture and shape into patties - the cheese will help to bind the patty during cooking. Leave the patties to chill in the fridge for 30 minutes. Remove and roll them in the breadcrumbs.
• Add a good splash of vegetable oil (not olive) and a small knob of butter to a cast-iron pan and heat to sizzling hot. Fry the patties (not too many at a time) in the hot pan for a few minutes until a crust has formed. Turn down the heat and cook until the patty feels firm. Turn to brown the other side.
• Serve on buttered buns with creamy coleslaw, mashed avocado and an extra squeeze of lemon juice.
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