Thai Pumpkin Black Rice Burgers

Healthy, delicious and vegan and gluten-free!

1 cup black rice, rinsed under cold water and drained
1½ cups cold water
400g (14 oz) butternut pumpkin (butternut squash), peeled and cut into cubes
1 tbs olive oil
1 red onion, finely diced
1 bunch of coriander (cilantro), chopped
¾ cup chickpea (also called garbanzo bean or besan) flour
salt, to taste
1 tbs olive oil extra

THAI GREEN CURRY PASTE:
1 lemongrass stem (white part only), finely chopped
1 tbs ginger, minced or grated
6 coriander roots, with stalks attached
1-2 long green chillis (depending on how much heat you enjoy), deseeded and roughly chopped
6 kaffir lime leaves
2 shallots, roughly chopped
1 tsp of coriander seeds
1 tsp of cumin seeds
½ tsp of white peppercorns
¼ tsp of ground turmeric
½ tsp of salt
1 lime, juice and zest

View the full recipe at Delicious Everyday →