Ingredients
- 1 cup black rice, rinsed under cold water and drained
- 1 ½ cups cold water
- 14 oz butternut pumpkin, peeled and cut into cubes, also known as butternut squash
- 1 tablespoon olive oil
- 1 red onion, small. finely diced
- 1 bunch cilantro, chopped, also known as fresh coriander
- ¾ cup chickpea flour, also called garbanzo bean flour or besan
- salt, to taste
- olive oil, for frying
THAI GREEN CURRY PASTE:
- 1 stalk lemongrass, finely chopped, white part only
- 1 tablespoon ginger, minced or grated
- 6 stems cilantro, also known as fresh coriander
- 2 long green chillis, deseeded and roughly chopped, depending on how much heat you enjoy
- 6 leaves kaffir lime
- 2 shallots, roughly chopped
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon white peppercorns
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- 1 lime, juice and zest
Instructions
- Place the rinsed black rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover and simmer for 35 minutes, until the water is absorbed and the rice is tender (add a splash more water if it dries out before the rice is done). Spread the rice on a tray and leave to cool completely.
- Meanwhile, preheat the oven to 350°F (180°C). Toss the pumpkin cubes in 1 tablespoon of olive oil on a baking sheet and roast for 25 to 30 minutes, until soft and lightly golden. Set aside to cool completely.
- While the rice and pumpkin are cooking, make the curry paste. Toast the coriander seeds, cumin seeds and white peppercorns in a dry wok or frying pan over medium heat for 1 to 2 minutes, until fragrant. Let cool slightly, then add to a food processor along with the remaining curry paste ingredients and process until a paste forms, scraping down the sides as needed.
- Once the pumpkin has cooled, add it to a large bowl and mash well with a potato masher. Add the cooled rice, red onion, chopped cilantro, chickpea flour, curry paste and salt, and mix well. Taste and adjust the seasoning. If the mixture feels wet, add a little more chickpea flour. Shape into 10 patties and refrigerate for at least 30 minutes to firm up (this helps the burgers hold together).
- Heat a generous drizzle of olive oil in a large frying pan over medium heat. Working in batches, cook the patties for 4 to 5 minutes, without moving them, until golden and lightly charred underneath. Carefully flip with a wide spatula and cook for another 4 to 5 minutes. Add more oil between batches as needed. Serve immediately with your favorite toppings.
Notes
If your mixture holds together well without all of the chickpea flour, you can use less. If it feels wet, add a little more.
For a gluten-free meal, serve on gluten-free buns or in lettuce cups. My favorite way to enjoy these is on toasted sourdough with sweet chili sauce and an Asian-style slaw.
Short on time? Use 2 to 3 tablespoons of vegan store-bought green curry paste in place of the homemade paste.
To make ahead, refrigerate the shaped uncooked patties for up to 2 days, or freeze them for up to 3 months and cook from frozen over medium-low heat.
Nutrition (estimated per serving)
Calories: 153kcalCarbohydrates: 29gProtein: 4gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 159mgPotassium: 325mgFiber: 3gSugar: 3gVitamin A: 4324IUVitamin C: 13mgCalcium: 41mgIron: 1mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
