Curried Rice Patties With Tahini Dressing

Ingredients

• 1/2 teaspoon salt
• 1/3 cup basmati rice
• 2 tablespoons olive oil
• 1 red onion, chopped
• 2 garlic cloves
• 2 teaspoons curry powder
• 1/2 teaspoon dried chili pepper flake, crushed
• 1 small red bell pepper, deseeded and diced
• 1 cup frozen peas
• 1 small leek, chopped
• 1 tomato, ripe, skinned, and deseeded
• 11 ounces garbanzo beans, drained and rinsed
• 1 1/2 cups breadcrumbs
• 2 tablespoons cilantro, chopped
• 1 egg, lightly beaten
• vegetable oil, for cooking
• salt, to taste
• pepper, to taste
• 1 cucumber, sliced to garnish
• lime wedge, to garnish

Dressing

• 1/2 cup tahini
• 2 garlic cloves
• 1/2 teaspoon ground cumin
• 1 pinch cayenne pepper
• 5 tablespoons lemon juice
• 1 dash extra virgin olive oil
• 1/2 cup water (estimate)

Directions

1. 1

   To make the dressing, blend the tahini, garlic, cumin, cayenne, and lemon juice in a food processor until creamy. Slowly poor the oil, then gradually add water to make a creamy dressing.

2. 2

   Bring a pan of water to a boil. Add the salt and sprinkle in the rice; simmer for 15-20 minutes, or until the rice is just tender. Drain and rinse, then set aside.

3. 3

   Heat the olive oil in a large pan. Add the onion and garlic, and cook until they begin to soften. Stir in the curry powder and chili, and cook for 2 minutes. Add the pepper, peas, leek, and chopped tomato flesh, and cook gently for 7 minutes, or until tender. Set aside.

4. 4

   Process the garbanzo beans in the food processor until smooth. Add half the vegetables and process again. Transfer to a large bowl and add the remaining vegetable mixture, bread crumbs, chopped fresh cilantro, and egg; mix well. Stir in the rice and season well. Chill for 1 hour, then shape into 4-6 patties.

5. 5

   Cook the patties in oil for 6-8 minutes, or until golden, and serve with the dressing, garnished with slices of cucumber and wedges of lime.