I'm doing tomorrow's post a little early. I am going to be on the road and I'm not sure if I'll be able to get online. I also didn't want to forget how I made these. The flavor is really good. I still want to tweak the cooking method a bit to get the perfect texture, but they are pretty good as written. Give them a try and let me know how they came out.
I made these to go with the stuffed okra. They still need a little tweaking to make them perfect, but they were damned tasty.
Durty Rice Cakes
Makes 10 cakes
1 cup uncooked short grain brown rice
2 cups filtered water
1 Tablespoon olive oil
1 green pepper, diced fine
1/2 medium onion, diced fine
2 large cloves garlic, minced
2 tablespoons catsup
2 teaspoons Tony C's Creole seasoning
6 oz seitan bacon
1 can black beans rinsed and drained
1 Tablespoon ground flax seed
1 Tablespoon unsweetened soy milk
1/4 cup plus 2 Tablespoons unseasoned breadcrumbs
Place brown rice in small saucepan with water. Bring water to a boil and cook rice 45-50 minutes until all liquid is absorbed. Let rice cool completely.
In medium sized iron skillet or saute pan, saute pepper, onion, an garlic until softened. Add catsup, creole seasoning and saute for about 3 more minutes. Add seitan bacon and black beans. cook until most of the liquid is gone. Take half of the mixture and puree in food processor. Add back to saute pan. Saute for 3 more minutes. Turn off heat.
Mix flax meal and soy milk together in small bowl. Let sit for a few minutes until flax seeds start to thicken. In a large bowl mix black bean mixture, cooled rice, bread crumbs, and flax mixture (flax egg). Stir until completely combined.
Form into 3-4 inch patties about 1/4 inch thick. Put on baking sheet lined with parchment. Let patties chill for at least an hour or they may fall apart when you cook them. Before cooking, coat both sides with bread crumbs.
Here is where they need a little tweaking. I baked them in the oven for about 15 minutes per side. They were still not quite the texture I wanted them. After baking, I sauteed them in a small amount of oil, just enough to cover the bottom of the pan. I haven't tried just sauteeing them yet. They are delicate, so make sure to use caution when flipping. Cook for about 4 minutes per side. Gently remove from pan and drain on paper towels or paper bag.