Ingredients
1 cup cooked brown rice
½ cup finely chopped tofu
Corn kernels from 1 corn cob
¾ cup grated carrot
½ cup minced fennel
¼ cup finely diced black olives
1 tablespoon finely minced ginger
2 tablespoons chopped coriander (cilantro)
½ teaspoon sea salt
2 tablespoons whole wheat flour or rice flour
1 tablespoon kuzu or arrowroot flour or corn starch mixed with 4 tablespoons cold water
Olive oil
2 tablespoons tamari
1 teaspoon ginger juice

Methodology
Mix brown rice with the next nine ingredients. Mix kuzu with cold water & let stand for 2-3 minutes then mix again & add to rice mixture. Stir through, remove a small amount & roll into a ball. Flatten lightly & continue with the entire mixture. Place a small amount of olive oil into a skillet & lightly pan fry each pattie until golden brown on both sides. Continue until all patties are cooked. Mix tamari & ginger juice together & serve with the patties as a dipping sauce.