Bean And Rice Patties In Pita With Yogurt Tahini Dressing Recipes

Steps:

• Cook rice, according to package directions, adding scallions, garlic, and thyme to the water.
• Meanwhile, cook beans and salsa in a small saucepan over medium-high heat until hot, stirring occasionally, about 5 minutes. Turn down heat to low to keep warm or set aside.
• Remove rice mixture from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for 5 minutes to cool slightly.
• Whisk eggs in a large bowl until frothy.
• Add rice mixture and mash with potato masher until mixture holds together, about 1 minute. It will be fairly soft.
• Shape into 8 patties.
• Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat.
• Carefully with a spatula, transfer 4 patties to the pan. Cook until browned and crispy, about 3 minutes per side.
• Transfer to a plate and cover to keep warm.
• Wipe out pan with a paper towel. Add the remaining 2 teaspoons oil and repeat with remaining 4 patties.
• Remove beans from heat.
• To serve, divide beans among 4 plates and top with 2 patties each.

Steps:

• To make the dressing, blend the tahini, garlic, cumin, cayenne, and lemon juice in a food processor until creamy. Slowly poor the oil, then gradually add water to make a creamy dressing.
• Bring a pan of water to a boil. Add the salt and sprinkle in the rice; simmer for 15-20 minutes, or until the rice is just tender. Drain and rinse, then set aside.
• Heat the olive oil in a large pan. Add the onion and garlic, and cook until they begin to soften. Stir in the curry powder and chili, and cook for 2 minutes. Add the pepper, peas, leek, and chopped tomato flesh, and cook gently for 7 minutes, or until tender. Set aside.
• Process the garbanzo beans in the food processor until smooth. Add half the vegetables and process again. Transfer to a large bowl and add the remaining vegetable mixture, bread crumbs, chopped fresh cilantro, and egg; mix well. Stir in the rice and season well. Chill for 1 hour, then shape into 4-6 patties.
• Cook the patties in oil for 6-8 minutes, or until golden, and serve with the dressing, garnished with slices of cucumber and wedges of lime.