Rice and Carrot Patties with Warm Spiced Tomato Sauce

Instructions

1. 1

   In a large bowl, combine the cooked white rice, grated carrot, half of the finely chopped onion, 1 minced garlic clove, rolled oats, the beaten egg, all-purpose flour, 1/2 teaspoon ground cumin, 1/2 teaspoon sweet paprika, 1/2 teaspoon salt, and a pinch of black pepper. Let the mixture rest for 10 minutes so the oats can absorb moisture.

2. 2

   While the mixture rests, make the sauce. Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the remaining half of the onion and the other minced garlic clove, and cook for 3 to 4 minutes until softened.

3. 3

   Add the crushed tomato, water, sugar if using, the remaining 1/2 teaspoon ground cumin, the remaining 1/2 teaspoon sweet paprika, the remaining 1/2 teaspoon salt, and the rest of the black pepper. Cook over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened. Keep warm.

4. 4

   Shape the rice and carrot mixture into 8 compact patties. For a more even finish, lightly press them with damp hands.

5. 5

   Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until deeply golden and firm outside. If you prefer to finish them in the oven, place them on a tray and bake at 200 °C / 400 °F for 8 minutes after pan-searing.

6. 6

   Serve the patties hot with the warm spiced tomato sauce on top or on the side. Finish with the chopped fresh parsley before serving.