A tasty combo to get veggie guests dancing with delight!
(76 votes)
Cook: 50 Mins
Serves: 4
Price: £1.34 per serving
Nutritional Information
Each 587g serving contains
Energy
1914kj
458kcal
1914kj
458kcal
23%
Fat
10.6g
10.6g
Med
15%
15%
Saturates
7.0g
7.0g
Med
35%
35%
Sugars
12.9g
12.9g
High
14%
14%
Salt
0.47g
0.47g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
326kj/78kcal
Typical energy values per 100g:
326kj/78kcal
Ingredients
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
Method
1
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.
2
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.
3
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
4
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.
5
Shape the rice into patties, roll in the polenta and place on the tray. Bake for 15-20 mins until golden and crisp.
6
Mix the slaw ingredients with the rest of the coriander. Serve with the burgers.