Preheat oven to 180C (fan forced if possible)
If you don't have any cooked rice on hand, put some on to boil.
Place onion, capsicum and chilli into the bowl of a food processor and process until finely chopped. Stop and scrape down the sides of the bowl as needed.
Add the other ingredients, except the rice and psyllium husk. Process until smooth. Stop and scrape down the sides of the bowl as needed.
Add rice and psyllium, then pulse (short bursts) until mixed, but rice is still visible. Leave the mixture to stand for about 5 minutes, allowing the psyllium to absorb moisture. The mixture should not be sloppy.
Divide the mix into five equal amounts, then make into patties. If the mixture sticks to your hands, wet them with a little cold water.
Place patties on a baking tray lined with baking paper or a silicone baking sheet. Bake in the oven until firm on the outside (no need to flip them), approximately 25 minutes. Remove from the oven. If you want to eat them now, then go ahead. If you want to store them, allow to cool, then store in the fridge.
When ready to use the burgers, reheat using either the barbeque, a non-stick pan or a baking sheet in the oven. Heat until thoroughly warmed through.
These burgers can be frozen, however the texture does become more crumbly once defrosted.
PSYLLIUM:
After you add the psyllium, wait a few minutes before deciding if you need more. It takes time to swell and absorb the moisture of the patties. It is not the end of the world to overdo the psyllium, but the texture of the burger is better if you don’t.
TOMATO PASTE:
I find I only use it in small amounts at any one time. So, in order to not waste any, I usually buy it in preportioned sachets, which come in a box of four. Each portion is about 2 tablespoons, so perfect for this recipe. If I am going to be cooking a number of dishes that use tomato paste, I will buy it in a jar, so that I avoid the extra packaging of the sachets.
Ingredients
Directions
Preheat oven to 180C (fan forced if possible)
If you don't have any cooked rice on hand, put some on to boil.
Place onion, capsicum and chilli into the bowl of a food processor and process until finely chopped. Stop and scrape down the sides of the bowl as needed.
Add the other ingredients, except the rice and psyllium husk. Process until smooth. Stop and scrape down the sides of the bowl as needed.
Add rice and psyllium, then pulse (short bursts) until mixed, but rice is still visible. Leave the mixture to stand for about 5 minutes, allowing the psyllium to absorb moisture. The mixture should not be sloppy.
Divide the mix into five equal amounts, then make into patties. If the mixture sticks to your hands, wet them with a little cold water.
Place patties on a baking tray lined with baking paper or a silicone baking sheet. Bake in the oven until firm on the outside (no need to flip them), approximately 25 minutes. Remove from the oven. If you want to eat them now, then go ahead. If you want to store them, allow to cool, then store in the fridge.
When ready to use the burgers, reheat using either the barbeque, a non-stick pan or a baking sheet in the oven. Heat until thoroughly warmed through.
These burgers can be frozen, however the texture does become more crumbly once defrosted.
PSYLLIUM:
After you add the psyllium, wait a few minutes before deciding if you need more. It takes time to swell and absorb the moisture of the patties. It is not the end of the world to overdo the psyllium, but the texture of the burger is better if you don’t.
TOMATO PASTE:
I find I only use it in small amounts at any one time. So, in order to not waste any, I usually buy it in preportioned sachets, which come in a box of four. Each portion is about 2 tablespoons, so perfect for this recipe. If I am going to be cooking a number of dishes that use tomato paste, I will buy it in a jar, so that I avoid the extra packaging of the sachets.
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