Chickpea and Brown Rice Patties

Turns out, my second organic chicken purchase here in Beijing hasn’t worked out as planned either. I butterflied and roasted it, but the meat was super tough and not worth the effort. The chicken had hardly any breast and very skinny thighs, although the cavity was very fatty and loaded with unpleasant remains, so needless to say, I decided I’d rather eat beans and tofu for the rest of my time here than try that again.

I made these chickpea and brown rice patties the next night and they were delicious and much more gratifying. I found the recipe in the latest “Whole Living” magazine and adapted is slightly. They were not as dense as some other veggie burgers I have made, and the uncooked consistency was a little like mashed potatoes, despite me adding more rice to the food processor as the original recipe called for.  The patties turned out crisp on the outside and soft on the inside and held their shape very well. Nothing worse than when they fall apart in the pan and you end up turning them into one huge pancake.

I fried up one onion and carrot with a few cloves of garlic, before adding them to the food processor. You can also add them in their raw state, but I prefer the cooked flavor and texture. I added 3 cups of cooked chickpeas (2 cans, rinsed and drained), 3 cups of cooked brown rice, 1/2 cup coriander, thick stems removed, 2 eggs (you might want to start with one and add the second one if needed), salt and pepper and whizzed it all into a thick paste. Rather than forming patties with my hands, I heaped the batter in large spoonfulls into the hot frying pan and flattened and shaped them after turning them over.

The recipe in the magazine asks for mashing the ingredients together, which will give you a chunkier patti. You’ll need less brown rice, mince the coriander first, and use a bit of elbow grease.

I’ll be making those again soon, they were such a hit with the gang and go with just about everything.

Anyway, here is the recipe.

Adapted form “Whole Living“, February 2012

makes about 15 patties


  • 3 cups cooked chickpeas (2 cans, rinsed and drained)
  • 3 cups cooked brown rice
  • 1 egg, lightly whisked (and possibly a second egg, if the consistency of your mix is too dry)
  • 1 onion, chopped
  • 1 medium carrot, chopped,
  • 3 cloves garlic, minced
  • 1/2 cup fresh coriander, thick stems removed
  • 1 generous teaspoon sea salt
  • freshly ground pepper


Fry the onion, carrot and garlic on low heat in a skillet for 10 minutes until soft. Set aside to cool.

Add all ingredients to food processor and pulse until thick paste forms. Add more rice if mixture is too thin, or the second egg, if mixture is too thick.

Preheat large frying pan with 2 tablespoons olive oil. Spoon mixture into pan, about  2 tablespoons per patty. Fry, without disturbing for 2-3 minutes, before lifting up the edge of a patty to check the underside. If it looks golden and crisp, turn patties over, using a thin, heat proof spatula. Press down lightly. Fry for 3 more minutes and serve.


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