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8ozchickpeas, canned, drained
1⁄2cupscremini mushrooms, minced
1⁄4cupsavocado oil, for frying
1⁄4cupscarrot, finely grated
1⁄4cupsDijon mustard, whole grain
Sea salt to taste
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 9g||12%|
|Saturated Fat: 1g|
|Trans Fat: 0g|
|Total Carbohydrate: 70g||25%|
|Dietary Fiber: 10g||36%|
- Combine rice, liquid, and butter or oil in a pot and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 45 minutes. Remove from heat (keep covered) and steam for 10 minutes. Set aside.
- In a food processor, add all ingredients (except for rice) and pulse until fully incorporated. Pour mixture into a large bowl, add cooked rice, and fold until fully incorporated. If mixture is too loose, add gluten-free flour until the mixture can be rolled into a ball.
- Roll mixture into golf ball-sized spheres and flatten into ½” patties. Arrange on baking sheet and freeze for 30 minutes or refrigerate overnight.
- Heat oil in a sauté pan and fry patties 3 minutes on each side, or until golden brown and crispy. Alternatively, preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown. Top with sea salt and a squeeze of lemon juice. Enjoy!