Killa brown rice and eggplant vegan burger patty
This patty was a spontaneous creation I'm pretty proud of. The textures and flavors worked really well together. It's great that its gluten free too for those that follow a GF lifestyle. Super easy to make and you can double up and make patties for the whole month in one go.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
- 1 whole Eggplant
- 1 Cup Brown rice
- 1 Can Black beans
- 1 Tbsp Chia Seeds
- 1 Tbsp Cornflour
- 2 Tbsp Olive oil
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder or fresh garlic
- 1/2 tsp Coriander powder
- 1/8 tsp Chipotle Chili powder
Preheat the oven to 350 degrees Fahrenheit or 200 degrees Celsius.
Slice eggplant thinly, lay out on a clean cloth or paper towel and sprinkle with salt. This removes excess water. Dab water drops off eggplant, add a dash of olive oil to a baking tray and line the eggplant on the tray. Bake for 20minutes.
Cook rice - 1 cup rice + 1 3/4 cup water + 1/2 tsp salt, bring to boil uncovered then lower heat and cover for 15-20minutes.
Once the eggplant has cooked through, remove from oven and add to the blender or bowl with the chia, salt and spices. Using the pulse feature blend in short bursts until puree (baby food) or mash with a fork until chunky.
Wash and drain your beans thoroughly.Add one cup of the cooked rice and the can of black beans to your blender/bowl. And pulse again for a few seconds, the purpose is to make a binding mixture that holds together.
In a mixing bowl combine the binding mixture and the remaining rice and corn flour. Stir through well. The mixture should be quite wet and holding together.
Form into patties and line the baking tray (it should still be oily from cooking the eggplant).
Bake for 20minutes, flip patties after 20 and bake for another 10minutes.Ta-daaaaa you now have beautiful, yummy patties that are perfect for burgers, sandwiches, wraps or salads. Enjoy!