Ingredients

• 1/3 cup SunRice
• 2 tbspn olive oil
• 1 red onion, finely chopped
• 2 garlic cloves
• 2 tspns curry powder
• 1/2 tspn crushed dried chilli flakes
• 1 small red pepper, seeded and diced
• 1 cup frozen peas
• 1 small leek, finely chopped
• 1 tomato, peeled, seeded and chopped
• 1 cup canned chickpeas, rinsed and drained
• 11/2 cups fresh white breadcrumbs
• 1-2 full tbspns fresh mint
• 1 egg, lightly beaten
• vegetable oil, for frying
• salt and pepper to taste
• cucumber slices to garnish
• lime wedges to serve
• Dressing
• 1/2 cup sesame seed paste [tahini]
• 2 garlic clove, crushed
• 1/2 tspn ground cumin
• pinch of cayenne pepper
• 5 tbspns lemon juice
• Drizzle of extra virgin olive oil

Instructions

• Dressing
• Process the sesame seed paste, garlic, cumin, cayenne and lemon juice in a food processor until creamy. Slowly pour in the oil, and then gradually add enough water to make a creamy dressing.

• Cook rice until just tender, drain, rinse and set aside.

• Heat olive oil in large pan, add onion and garlic and cook until soft. Stir in curry powder and chilli flakes and cook for 2 min. Add red pepper, peas, leek and tomato and cook gently until tender.

• Process chickpeas until smooth. Add half the veg and process again. Transfer to large bowl; add remaining veg, breadcrumbs, mint and egg. Mix well. Stir in rice, season to taste. Chill in refrigerator, and then shape into patties.

• Cook patties until golden. Garnish with cucumber, serve with dressing and lime wedges.