1 cup brown rice, cooked
1 400g can chickpeas, drained and rinsed
1 clove garlic, grated
2 tbsp parsley, chopped
2 shallots, sliced
1 egg, lightly beaten
Salt and pepper
2 tbsp extra virgin olive oil
1 tsp wholegrain mustard, to serve
1 red onion, sliced, to serve
4 iceberg lettuce leaves, to serve
4 slices beetroot, to serve
4 rings pineapple, to serve
In a bowl combine cooked brown rice and chickpeas, then mash together with a fork.
Add the garlic, parsley, shallots, egg, salt and pepper and stir to combine. Mould into 4 patties.
In a large non-stick pan heat olive oil over medium heat. Shallow fry the patties until golden brown on both sides, then let them sit on kitchen towel to absorb any excess oil.
Place on an iceberg lettuce leaf, add wholegrain mustard, beetroot, pineapple, red onion and other other condiments on top.