Ingredients:
2 tablespoons pecan nuts
3/4 cup fresh breadcrumbs
1 small onions, chopped
2 cloves garlic
to taste vegetable oil or to taste vegetable stock
1/2 red sweet bell peppers or 1/2 yellow sweet bell peppers or 1/2 orange sweet bell pepper, chopped
1/2 lb mushrooms, chopped
1 mild chili peppers, finely chopped
1 -2 tablespoon hoisin sauce
1/2 cup cooked rice
salt and black pepper
2 tablespoons potato flakes
Directions:
Toast the pecans in a dry frying pan over a low heat for about 5 minutes, stirring often, until slightly browned but not burned. Grind in a blender or food processor or chop finely.
Chop the onion and garlic. Saute in vegetable stock or until softened and golden.
When the onions are ready, add the other vegetables and cook for a further 10-15 minutes until everything is tender, adding a little water if necessary to prevent sticking.
Add the hoisin sauce, mix well and continue to cook until the sauce is thick.
Place the vegetable mixture in a blender along with the cooked rice, and pulse a few times to blend things together, leaving some pieces of vegetables whole. Mix in the nuts and breadcrumbs.
If the mixture does not want to hold, mix in some potato flakes, instant mashed potato or more breadcrumbs to help bind it.
If possible, leave in the refrigerator to firm up for 30 minutes – it will keep there for a few days.
To cook them, fry or bake.
Servings: 4
Time preparation: 35 min.
Time total: 55 min.