Crown|of rice|with vegetarian patties




For rice:
250 g Basmati rice
a bay leaf a few peppercorns
about 750 ml of water
For the meatballs:
200 g of spinach
boiled and crushed
1 red onion
400 g of boiled chickpeas
5 tablespoons of breadcrumbs
2 tablespoons of flour
1 small package of oatmeal cream
150 ml white yogurt
1 heaped tablespoon of tandoori masala mix
4 tablespoons of tomato sauce
extra virgin olive oil.

In a large skillet, brown the onion with a drizzle of oil. Add the spinach and let it season for a few minutes. Add the chickpeas as well; blend everything until creamy. Add the breadcrumbs and flour: depending on the remaining moisture in your spinach and the consistency of the cream, it may take a tiny bit more. The important thing is to get a soft but firm mixture, with which you can form small patties, the size of a walnut, without them sticking too much to your hands.
Heat a little oil in a frying pan and brown the patties, without turning them with a spoon but only shaking the pan. Add the spice mix, a pinch of salt, cream of oats, tomato sauce and cook
for about 10 minutes. Add the yogurt as well and continue cooking for 5 more minutes.
Meanwhile, place the rice in a high-sided saucepan, covered with water, with the bay leaf, peppercorns and salt. Let cook over low heat until all the water is absorbed and the grains are shelled and al dente.
Place the rice in the mold, and then turn it out onto a serving plate. Spread the patties in the center of the crown
And enjoy piping hot.

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