Curried Rice Patties With Tahini Dressing - cooking recipe

Ingredients

1/2 teaspoon salt
1/3 cup basmati rice
2 tablespoons olive oil
1 red onion, chopped
2 garlic cloves
2 teaspoons curry powder
1/2 teaspoon dried chili pepper flakes, crushed
1 small red bell pepper, deseeded and diced
1 cup frozen peas
1 small leek, chopped
1 tomatoes, ripe, skinned, and deseeded
11 ounces garbanzo beans, drained and rinsed
1 1/2 cups breadcrumbs
2 tablespoons cilantro, chopped
1 egg, lightly beaten
vegetable oil, for cooking
salt, to taste
pepper, to taste
1 cucumber, sliced to garnish
lime wedge, to garnish
Dressing
1/2 cup tahini
2 garlic cloves
1/2 teaspoon ground cumin
1 pinch cayenne pepper
5 tablespoons lemon juice
1 dash extra virgin olive oil
1/2 cup water (estimate)

Preparation

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.