Budget Rice, Beet and Chickpea Patties with Warm Garlic Lemon Cream

Instructions

1. 1

   1. In a large bowl, mash the chickpeas with a fork until coarse, leaving some chunks for texture.

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   2. Add the cooked rice, grated beet, chopped onion, 2 minced garlic cloves, beaten egg, wheat flour, 1 teaspoon cumin, 1/2 teaspoon sweet paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix very well until you have a moist but shapeable mixture.

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   3. Divide the mixture into 8 portions and shape into compact medium-thick patties. If the mixture feels too soft, let it rest for 5 minutes so the flour can absorb some moisture.

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   4. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until golden and firm. Work in batches so they do not crowd the pan.

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   5. Meanwhile, make the warm cream. In a small saucepan or skillet, heat 1 tablespoon vegetable oil over low heat. Add the remaining 2 minced garlic cloves and cook for 30 to 45 seconds without letting them burn.

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   6. Stir in the plain yogurt, lemon juice, water, the remaining 1/2 teaspoon sweet paprika, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Cook over very low heat for 1 to 2 minutes, stirring, just until warm; do not let it boil or it may split.

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   7. Turn off the heat and stir the chopped fresh parsley into the warm cream.

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   8. Serve the patties hot with the warm garlic lemon cream spooned over the top or on the side. If you want to keep them warm, place them on a tray in a preheated oven at 200 °F / 95 °C for up to 10 minutes.