My parent’s in law here have a rice field that I have never seen yet. Yeah I don’t know how this happened but I never had the time to check out where this famous paddy field was situated. Last year we, meaning my husband and his family, grew a batch of Goa rice – a brown rice type from the region of Goa – and collected the harvest later on in September/October. Don’t think this is an easy undertaking, no modern machine helped to collect the rice from the field and separate the chaff from the rice corn. Oh and let’s not forget the seeding of the rice seeds! You need to watch your field when doing this and fire some crackers. Why? Because otherwise you end up without no rice harvest and a handful of fat crows.
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First you harvest the rice, then you let it dry, then you separate the chaff from the seeds by throwing a basket full of the stuff into a wind stream a la fan and then I think so you are suppose to dry the seeds again. After that I lost it and the rice was out of sight for a few months. A couple of months back they boiled the rice in a big Goan pot over charcoal fire and still I am scratching my head for what they did this. I really should ask somebody…
Anyway… A week ago they planted the seeds once again and I got to know about it only yesterday. So, I missed it again but i hope I ll get a chance to see the harvest and to click some pictures for you guys to see. In the mean time you might want to try this rice patties recipe that I had developed a few months ago. It was originally motivated by this Veg Frikadell recipe and I changed mostly the ingredient sizes and I added a little spice spin to it. Usually I use Cheddar cheese in this recipe but you could also go for some emmenthal. We usually enjoy the the rice patties recipe with some homemade green salad and mustard vinaigrette at the side and also a good spicy tomato sauce to dip is a must in our house.
- 1 small Carrot
- 100 grams Basmati Rice
- 350 milliliter Veg stock or Water + 1 Veg stock cube
- 1 small Onion
- 1½ Tablespoons green Capsicum cut into small strips or about ½ of a small capsicum
- 2 Garlic Pods
- 1 Egg
- 50 grams grated Cheese (use Emmentaler if available)
- 2 Tablespoon Breadcrumbs
- pinch Pepper
- pinch Salt
- 1 Teaspoon Garam Masala
- ½ Teaspoon Cumin Powder
- 2 Tablespoons Cooking Oil (1 Tablespoon + 1)
- Peel your carrot, half it and cut each half into 4 lengthy sticks and continue to slice those fine so that you have small Carrot pieces.
- Wash your rice in water until the water is clear. Place your rice with the cut carrot pieces and 350 milliliter Veg stock or Water + Veg cube into a pot and heat it up. Cook for about 8 minutes or until the rice is cooked but not too soft.
- In the meanwhile rinse, peel your onion and chop thin. Cut your capsicum into small slices too and peel and chop your garlic well. Add 1 Tablespoon of the 2 Tablespoon oil into a frying pan and fry your onion first translucent, then add your capsicum and garlic and fry until soft. Keep aside.
- Once the rice and carrot pieces are cooked, strain excess liquids and leave it to cool a bit before adding in the previously fried onion, capsicum and garlic. Also add the egg, grated cheese, breadcrumbs, pepper, salt, garam masala and cumin powder to the mixture. Stir well so that all ingredients are incorporated. Keep in the fridge for 20 minutes to rest.
- Once the mixture has cooled and rested, take it out and form patties. Heat up your non stick frying pan and add the remaining 1 Tablespoon of Oil. Once the pan and the oil are hot place your patties into it and fry golden, then turn and do the same for the other side.
- Serve hot with a sauce of your choice!