Rice-and-pea-burger

Rice burgers and coleslaw

A tasty combo to get veggie guests dancing with delight!

By , 20 July 2017

(76 votes)

Rice burgers and coleslaw
  • 50 Mins

  • Serves: 4

Nutritional Info
Each 587g serving contains
  • Energy

    1916KJ

    458KCAL

    23%
  • Fat

    10.6g

    low

    15%
  • Saturates

    7.0g

    high

    35%
  • Sugars

    12.9g

    low

    14%
  • Salt

    0.47g

    low

    8%
of your reference intake.
Typical energy values per 100g: 326kJ/78kcal.
Ingredients
  • 1tsp rapeseed oil
  • 4 spring onions, chopped
  • 1 clove garlic, crushed
  • 1tsp allspice powder
  • 240g Arborio rice
  • 400ml 50% fat coconut milk
  • 1 reduced-salt veg stock cube
  • 200g frozen peas
  • Juice and zest 1 lemon
  • 25g pack coriander, chopped
  • 2tbsp polenta
  • ½ red cabbage, finely sliced
  • 2 carrots, peeled and grated
  • 2 sticks celery, finely sliced
  • 1 yellow pepper, deseeded and cut into thin strips
  • ½ red onion, finely sliced
  • Juice 1 lime
Method
  • Heat a large pan on medium. Add the oil, spring onion, garlic and allspice, and cook for 5 mins until softened. Boil 300ml water and set aside for later.

  • Add the rice and coconut milk to the spring onion mixture. Crumble in the stock cube and simmer, stirring constantly. When the coconut milk has been absorbed, gradually add a little of the hot water to the pan, stirring, until absorbed by the rice. Repeat this process until the rice is cooked. Leave to cool.

  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

  • Bring a pan of water to the boil. Add the peas, cook for 2-3 mins, drain and return to the pan. Lightly crush with the back of a fork then mix into the rice along with the lemon juice, zest and half the coriander. Season with black pepper.

  • Shape the rice into patties, roll in the polenta and place on the tray. Bake for 15-20 mins until golden and crisp.

  • Mix the slaw ingredients with the rest of the coriander. Serve with the burgers.