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Pan Fried green beans and black seeds cakes with tomato rice

1 cup and a half of black rice

4 chopped ripe medium tomatoes

2 laminated garlic cloves

1 tablespoon curry leaves

half a cup of white wine

1 cup and a hal of flour

half a cup of water

1 tablespoon of chia seeds

1 tablespoon flax seeds

1 cup of chopped parsley

2 cups cooked green beans

pink pepper to taste

cummin to taste

piri-piri to taste

salt to taste

peanut oil

Preparation:

Place a pan on the stove with the cloves of garlic to sauté with the curry leaves. Once the garlic is golden add the tomatoes, white wine and season with salt and piri-piri. Allow it to cook and to reduce the alcohol and the tomato liquid. Reserve.

Meanwhile, boil the rice with water and salt only. In a bowl, place the chia seedsand flaxseed, water, parsley and flour. Whisk very well and add the spices, cummin, chili pepper and pink pepper with the green beans, season it with salt. Incorporate well all the ingredients and fry ina a pan with a sprig of peanut oil.

As I did not use eggs in the cakes, the seeds will help to keep this dough's consistency and offer a crunchy element to every bite. Black rice, in my opinion, is an excellent choice because it has a slight taste of the sea that enriches the dish. This recipe serves for 4 people and makes 12 cakes.

This recipe was prepared for the Organic Grocery by Luísa, from Sardinha fora da lata. here

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