seeded rice burg­ers with kohlrabi slaw

donna hay - Fresh + Light - - Light Energy Bars -

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.

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