Spiced Golden Beet Brown Rice Cakes

These little beauties are everything I wanted as my lunch today. Light, substantial, hearty, savory with a good balance of flavors and a hint of sweetness. There is a slight Indian flare due to the spices such as cumin, paprika & coriander. They are perfect served with the accompanying Sriracha, Garlic & Pepper Aioli and topped with sautéed kale & chopped fresh scallions.

 

Ingredients for the Cakes:

·     2 cups cooked brown & wild rice mix

·     1 medium potato

·     1 medium golden beet (1.5 cups grated)

·     1 cup peas

·     ½ tablespoon grated ginger

·     5 garlic cloves

·     ½ yellow onion

·     ½ lemon

·     1/3 cup mixed toasted seeds (pumpkin & sunflower)

·     1/3 cup raisins

·     1 tablespoon dried thyme

·     ½ tablespoon ground coriander

·     ½ tablespoon ground paprika

·     1 tablespoon apple cider vinegar

·     ½ tablespoon molasses or maple syrup

·     1 tablespoon tomato paste

·     ½ tablespoon whole cumin seeds

·     ½ tablespoon Himalayan salt

·     ½ tablespoon psyllium husks

·     6 scallions/spring onions

·     ¾ cup cornflake crumbs to bread the cakes with

·     2 cups of fresh kale, washed & chopped

 

Ingredients for the Aioli:

·     5 tablespoons vegan mayonnaise

·     1 tablespoon Sriracha

·     ½ lemon (about 1 tablespoon) lemon juice

·     1.5 tablespoon water

·     3 cloves of garlic

·     ¼ teaspoon salt

·     pepper

 

Method

1.       First step is to prepare your mise en place. Which directly translates to “everything in its’ place”. In terms of the culinary world, this means to prepare everything beforehand so that the process of actually creating & making your food is efficient, timeous and easier. Things like chopping your onion and placing it in a bowl, grating the ginger and garlic, setting it aside. Measuring out all of your ingredients and getting them ready for the process of creation. It makes working in your space neater, easier & more effective.

2.    Preheat the oven to 200 degrees celcius. Line a baking tray with parchment paper. Set aside.

3.    Once your mise en place is done, bring a little pot of hot water to the boil. Add in your chopped potato to boil and cook until fork tender.

4.    Bring a pan to medium-high heat, then place 1/3 cup of water in it, as well as the onions – bringing them to heat and cooking them until they are tender. Then add your spices, dry herbs, ginger & garlic (just 3 of the 5 cloves). After about 1 minute of cooking and your kitchen is now fragrant, add in the grated golden beet.

5.    After about 5 minutes of cooking, add in the tomato paste, molasses/maple syrup, salt and psyllium husks.

6.   Turn the heat off, and now add in the apple cider vinegar, as well as the now cooked potato. Taking a fork, mash the potato (making it an effective binder, particularly paired with the psyllium husks).

7.     Now add in the brown rice and peas. Mix well. Take 2/3 of the mixture, place it in a food processor and process until a rough paste like consistency (not too much, but enough to help the cakes bind). Place the remaining 1/3 in a mixing bowl, then add the 2/3 of the processed mixture into the mixing bowl, too. Mix well.

8.    Add in 4 chopped fresh scallions/spring onion and lemon juice as well as the remaining 2 cloves of garlic (freshly pressed and raw), finely chopped raisins & chopped toasted seeds. Taste for seasoning – adding a little more salt & pepper if necessary to suit your palette.

9.   Now form little patties (I used a heaping 1/8 cup measurement) of the mixture, rolling them into balls and then flattening them. Roll in cornflake crumbs & place onto the baking tray. Continue until the mixture is all used. Place in the oven and cook for 15 minutes. Then take them out and turn them over and cook for a further 10-15 minutes until slightly golden and firm to the touch.

10.  While the cakes are baking, prepare your aioli. Measure your vegan mayonnaise, place in a mixing bowl. Now add in your Sriracha, lemon juice, water, garlic, salt & pepper and mix well until combined and at your desired consistency (should be thin and smooth but thick enough to drape over our cakes when they are finished in the oven).

11. Chop the remaining 2 scallions, set aside for garnish. Lightly blanch your chopped kale by adding it to boiling water just until slightly tender and bright green (you are essentially trying to make the cell walls permeable and open so that the nutrients become more bioavailable to us during digestion & assimilation, you aren’t wanting to cook it until it’s limp).

12. Bring the cakes out of the oven once cooked, place on a plate and top with blanched kale, douse in aioli and garnish with fresh scallions and cracked black pepper. Lovely served with a fresh side salad.