These Risolle patties made with wild rice, artichoke hearts, toasted pecans and dried cranberries, are a delicious and uplifting festive dish. Topped with zesty and refreshing cranberry chutney makes for a mouth watering combination.
Wild Rissole Patties
- 2 tbsp orange juice
- 1 tbsp lemon juice
- 1 tsp Clearspring Kuzu
- 1/2 tsp dry mustard
- 300g fresh or frozen cranberries
- 80g dried cranberries
- 1 jar of Clearspring Rice Malt Syrup
- 170ml Ruby Port
- 3 tbs crystallised ginger
- 2 tbsp grated orange zest
- 1 tbsp grated lemon zest
- a pinch of ground cloves
Wild Rice Rissole Patties
- Mix cooked wild rice, cooked brown rice, onion, artichoke hearts, pecans, olive oil, sage, thyme and rosemary in a large bowl.
- Mix in the tofu then rice cake crumbs, and season with salt and pepper if desired. Add a litte flour if more binding is needed.
- Shape mixture into 12 patties then keep them in the fridge for a few hours to set.
- Heat 2 tbsp of sunflower frying oil in a non-stick pan over medium heat. Cook patties for 3 to 4 minutes, or until browned with a crispy suface. Repeat the other side as well.
- Serve with cranberry chutney.
- Whisk together orange juice, lemon juice, kuzu and mustard in a small bowl. Set aside.
- Combine cranberries, rice syrup, port, dried cranberries, ginger, orange zest, lemon zest, cloves and a pinch of sea salt in medium saucepan.
- Bring to the boil, stirring constantly.
- Stir in juice and kuzu mix (1) into a pan and simmer for 10 minutes, or until sauce thickens and berries have burst.
- Cool, serve chilled or at room temperature.
For over 30 years Marlene has been actively teaching all aspects of health and wellness. Her dietary advice draws from the fields of macrobiotic nutrition, her studies in Traditional Chinese medicine and common sense. Her favourite saying is 'If you don't look after your body, then where are you going to live'.
Her new book "Go Vegan" is now available.