Asian Brown Rice Patties with Sweet‑And‑Sour Sauce and Sesame Pak Choi

Ingredients

• 250 g ORYZA (organic brown rice)
• 1 tsp turmeric
• Salt
• 800 g pak choi
• 1 Red Onion
• 20 g ginger (piece)
• 200 g small leek (1 stalk)
• 4 tbsp sesame oil
• 2 large eggs
• 5 tbsp whole‑grain breadcrumbs
• 2 tbsp sesame seeds
• 1 tsp ground coriander
• Pepper
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 jar ORYZA (organic sweet‑and‑sour sauce with pineapple)
• 10 g coriander (0.5 bunch)

Instructions

1. 1.

   Add the organic brown rice and turmeric to 500 ml boiling salted water, stir once, then simmer covered on low for 30–35 minutes until the rice has absorbed the liquid. Let the rice rest in the pot for a few minutes, then leave it closed off the heat for a few more minutes before letting it cool for 10 minutes.

2. 2.

   While the rice cooks, clean and wash the pak choi, cutting it into strips. Peel and halve the onion; chop one half and slice the other into strips. Set aside the pak choi and onion strips. Peel and finely mince the ginger. Clean, wash, and cut the leek into fine strips.

3. 3.

   Heat 1 tsp sesame oil in a pan, sauté the onion cubes, ginger, and leek strips over medium heat for 4 minutes, then let cool for 5 minutes.

4. 4.

   Mix the rice with the onion mixture, eggs, breadcrumbs, and 1 tbsp sesame. Add coriander, salt, and pepper until a moldable dough forms.

5. 5.

   Shape the dough into 16–20 patties with wet hands and fry them one at a time. Heat 1 tbsp oil in a pan for each batch. Fry about 5–6 patties per batch over medium heat, browning each side in 3–4 minutes. Keep remaining patties warm in a preheated oven at 80 °C (fan 60 °C; gas: level 1).

6. 6.

   Meanwhile, heat the remaining sesame oil in a large pan, sauté the onion strips for 3 minutes over medium heat, then add pak choi and remaining sesame seeds, cooking for another 5 minutes. Season with soy sauce, rice vinegar, salt, and pepper. In parallel, warm the ORYZA sweet‑and‑sour sauce with pineapple in a pot over low heat for 5 minutes. Wash, dry, and shake off coriander leaves; tear half into pieces and mix into the sauce.

7. 7.

   Serve the patties on plates topped with pak choi and the sauce, garnishing with the remaining coriander leaves.