Ricey sausages
1.Take your left-over cooked rice and add half again of chickpea flour, so you have a ratio of rice to flour,2:1.
2. Add a measure of tomato puree, enough to colour so I would start with a tablespoon amount. Then add herbs and spices according to taste and a small chopped and pre-cooked onion. You can experiment with additions but be aware that anything you add should be chopped small to avoid the mix losing its consistency. I got a free sample of spirulina from the healthstore and found it added both extra nutrition but also colour and a certain sweetness.
3. Add a dash of oil and mix all the ingredients by hand. At first the mixture will seem like breadcrumbs but the more you work it the more it becomes to resemble a dough. If your left-over rice is older than a few hours you may need to add a bit of liquid. Be careful though as you don't want a sloppy dough. Try a splash of tomato juice, apple juice or simply water.
4. Now take your ricey sausage dough and shape by hand into sausage shapes and place on a pre-oiled baking tray.
5. Put your sausages aside in the fridge to allow to set a little into their shapes. Overnight is a good time then you can have them for breakfast!
6. Cook either baked in an oven at gas mark 6 until crispy, or shallow fry turning gently to cook both sides. I've not experimented with cooking these on a charcoal barbie but I would guess if you did you'd be best using something like foil to support their shape.
8. Because they are quite carb loaded I served mine up with a selection of a medley of veg, but as part of a vegan all day breakfast I certainly wouldnt exclude them, neither in roll with ketchup and salad!!
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