Thursday, 4 October 2012

Rice and Bean Cakes with Honey Yoghurt

Psychology Society's Lunch Organizer
This position involves setting up the PsychSoc lunch every Tuesday at 1pm in the foyer of the psychology building. That means setting up the table, buying the food (for which the society will of course reimburse you) and clearing up afterwards.

Cooking for other people and getting reimbursed for it?  Yes, please.  I had started helping out this Tuesday and I made these rice and bean cakes.  Normally for the weekly Psychology lunches it's just bought sandwich bread, hummus, some veggies and cheeses and cold cuts. No, no, if I become the Lunch Organizer I'm bringing proper cooked food.
 I felt so Chinese because the night before I basically cooked a whole bag of rice and there's still some cooked rice in my fridge. I don't know, I feel like every Chinese household has leftover rice in their fridge, ready to be stir-fried.  Anyway, this recipe yields a lot of rice and bean cakes, they're very nice and simple and versatile.  Use other beans or lentils and spice it up if you want.

Recipe from here
1 yellow onion, finely chopped
2 cups cooked brown rice
2 cups cannellini beans/beans of your choice
2 eggs / 1/3 cup olive oil
a bunch parsley, roughly chopped
1/2 tsp chili powder
1/2 cup greek yoghurt
1 1/2 tbsp honey

Sautee the onion in a pan until translucent.  Put in a food processor along with the brown rice, beans, eggs, parsley and chili powder.  Blend until smooth or if you like it slightly chunky then blend until your desired consistency is achieved.  Form them into patties and shallow fry them.
Mix the Greek yoghurt with the honey and serve with the patties. 

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