Like me, you’ve probably rediscovered an old favorite recipe that had somehow gotten lost and ended up at the bottom of a pile of papers you keep meaning to tackle. Well, actually, this little gem of a recipe didn’t end up in a pile because it’s one of the recipes in my cookbook, The Nut Gourmet. But it did kind of get lost between files in a hidden corner of my memory.
An upcoming visit from my friends Vesanto and Cam from Vancouver triggered my memory to bring up that file and I’m thrilled to share this flavor-filled recipe that’s never failed to get raves. I love recipes that can be prepared in advance and still taste great when you serve them a day or two later. This one’s a winner in every way.
The recipe is a unique take on a nut-filled patty that tastes great tucked into a pita, piled into a giant sandwich, enjoyed as an open-faced sandwich, or relished all by its delicious little self. You can even eat the patties cold, right from the fridge and find them perfectly flavorful.
Although the sesame seeds remain on the top and bottom of the patties, they successfully impart their definitive flavor that oozes sesame with each delicious bite. Versatility works great with this recipe–you can vary the nuts and vary the grain. It’s an excellent recipe to fall back on when you have 2 cups of leftover cooked grains. I like the patties with a little dollop Tofu Sour Cream, but you can shmear with any of your favorite toppings.
SESAME NUT PATTIES
1/2 cup hulled sesame seeds
1 cup walnuts
2/3 cup cashews
1/3 cup pistachios
1/4 cup water
1 tablespoon psyllium husks
1 tablespoon plus 1 teaspoon soy sauce
3/4 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
2 cups cooked wild rice
1. Lightly oil a large rimmed baking sheet or line it with parchment. Put the sesame seeds in a medium shallow bowl and set aside.
2. Grind the walnuts, cashews, and pistachios to a coarse meal in a food processor, and leave them in the processor.
3. Combine the water and psyllium husks in a small cup or bowl and stir well to moisten. Set aside for 1 minute to thicken, then add to the processor.
4. Add the soy sauce, chili powder, oregano, nutmeg, and thyme to the processor. Process briefly until all the ingredients are well combined.
5. Add the wild rice and pulse and process until it is well incorporated. If needed, add 1 to 3 tablespoons of water to moisten the mixture.
6. Form the mixture into 1 1/2-inch balls, place them on the baking sheet, and flatten slightly with your hand. When all the patty mixture is formed, dip each of the patties into the sesame seeds, covering both sides. Place them back on the baking sheet.
7. Shortly before serving, place the baking sheet under a preheated broiler, about 3 inches from the heat source. Watching carefully, broil for about 1 to 3 minutes, or until the sesame seeds are golden. Turn the patties over with a spatula and broil for 1 to 2 minutes, or until golden. Serve with Tofu Sour Cream or your favorite sauce.