Curried Rice Salad

My Mum started making this recipe a few years ago now, and it's naturally vegan, and very yummy for summer lunches and BBQ dinners. I don't claim it as my own although I have fiddled with it a lot over the years. So my apologies for not being able to cite the original creator!

Curried Rice Salad

Ingredients:
2/3 cup brown rice (cooked as per packet instructions)
1/2 to 1 cup of raisins (or blend or currents and raisins)
1/2 cup almond pieces (can be lightly toasted if desired)
4 - 5 stalks of chopped celery
1 brown onion (finely chopped)


Dressing:
3 Table spoons olive oil
2 Table spoons white vinegar
1 - 2 gloves crushed garlic
1 Table spoon curry powder
1 tea spoon cumin
1/2 tea spoon ground cinnamon
1/4 tea spoon ground black pepper

Instructions:
In large bowl combine raisins, almonds, chopped celery and chopped onion
In small bowel mix dressing ingredients
When rice cooled mix all into large bowl and sit overnight in fridge.

It can be kept for 2-3 days and like any good curry it gets better as it goes!

Veggie Patties

Ingredients:

1x tin chick peas
2 large carrots, grated in food processor
1 large zucchini, grated in food processor
1 onion, finely chopped
1 cup mushrooms, finely chopped
2 cloves crushed garlic
1/2 cup bread crumbs (probably optional)
1 tablespoon peanut butter
1 tablespoon Satay Spice Powder
Peanut oil for pan cooking onion, mushroom and garlic
Flour for forming patties.

Method:

Cook onion, mushrooms and garlic in frypan.

In food processor, grate carrot and zucchini, put in large mixing bowl, then pulse chickpeas, breadcrumbs, peanut butter and Satay Powder together and put in bowl with all other ingredients.

Mix together well, trying to get grated veggies as uniformly mixed through out chickpeas as possible.

Put a small amount of flour in a small bowl, and dust hands also. Form mixture into patties lightly coating with flour to make them not so sticky. Store in Tupperware container in fridge until time for BBQ.

Serve on crusty rolls with sweet chili sauce!