Ingredients
• 3 tbsp vegetable oil
• 1/2 cup chopped onions
• 1/2 cup chopped capsicum
• 1 stalk celery chopped
• 150gm bacon chopped (for a twist substitute Chorizo spicy sausage)
• 2 cups chicken stock
• 2 tsp salt
• Hot sauce to taste
• 1 1/4 tbsp all-purpose flour
• 3 cups cooked Flannerys Own Certified Organic Brown Rice
• 2 tbsp chopped shallots
• 2 tbsp chopped parsley
• Bread crumbs
• Vegetable oil for frying
Preparation
• Heat 2 tablespoons of the vegetable oil in a saucepan over medium heat, add the onions, capsicum and celery and cook, stirring, until they are soft.
• Add the bacon and cook for about 5 minutes, stirring occasionally. The mixture will become brown.
• Add the chicken stock, salt and hot sauce and bring to a boil.
• In a small pan combine the remaining vegetable oil and the unseasoned flour over medium heat and make a blond roux. Add this roux to the mixture and simmer for about 5 minutes, stirring until the mixture thickens.
• Remove from heat. Cool, stirring occasionally, for about 20 minutes. Once the mixture has cooled down, add the rice, shallots and parsley.
• Mix well.
• Cover and refrigerate until the mixture has cooled completely. Form the rice mixture into patties and roll in the crumbs.
• In a nonstick skillet, heat 2 to 3 tablespoons of the vegetable oil over medium-high heat and pan-fry 2 to 3 patties at a time, for several minutes on each side until lightly browned. Repeat the process until all of the patties are cooked.