Rice burgers and coleslaw
- 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
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.