seeded rice burgers with kohlrabi slaw
2 teaspoons extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed
½ teaspoon chilli flakes, plus extra to serve
2½ cups cooked brown rice+
¼ cup (45g) linseeds (flaxseeds)
1½ cups flat-leaf parsley leaves
½ cup (60g) oat bran
1 egg sea salt and cracked black pepper
½ cup (100g) pepitas (pumpkin seeds)
½ cup (80g) sunflower seeds
1 kohlrabi, trimmed, thinly sliced into matchsticks++ 1 green apple, thinly sliced
1 bulb fennel, thinly sliced
¼ cup (60ml) buttermilk
6 rye buns, halved and toasted
⅓ cup (90g) store-bought pesto Preheat oven to 220°C (425°F). Heat the oil in a frying pan over high heat. Add the onion, garlic and chilli and cook for 4–5 minutes or until softened. Place the onion mixture, rice, linseeds, parsley, oat bran, egg, salt, pepper, ¼ cup (50g) pepitas and ¼ cup (40g) sunflower seeds in a food processor and pulse until combined. Shape the mixture into 6 patties. Place the remaining pepitas and sunflower seeds on a small plate. Press each patty in the seed mixture to lightly coat. Place the patties on a large oven tray lined with non-stick baking paper. Cook for 8–10 minutes or until golden.
Place the kohlrabi, apple, fennel, buttermilk, salt and pepper in a medium bowl. Toss to combine. Spread the buns with the pesto, then divide the patties and slaw between the bases. Sandwich with the bun tops. Serve with chilli flakes. SERVES 6.
+ 1¼ cups (250g) uncooked brown rice makes 2½ cups cooked brown rice.
++ Kohlrabi is a knobbly, round vegetable, with a similar flavour to broccoli stems. It is high in fibre and vitamin C.