Chickpea & Brown Rice Salad with Kumara-Potato Patties

Ingredients

• 1 1/2 cup (300g) brown rice
• 1 kumara (500g), chopped coarsely
• 4 potatoes (480g), chopped coarsely
• 2 tablespoon plain flour
• 2 tablespoon sour cream
• 2 tablespoon finely chopped fresh chives
• 1/4 cup (35g) plain flour, extra
• 2 tablespoon vegetable oil
• 300 gram can chickpeas, rinsed, drained
• 1/3 cup (55g) pepitas
• 1/3 cup (55g) raisins
• 3 trimmed celery stalks (300g), sliced thinly
• 2 tablespoon finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped fresh mint
• 1 tablespoon finely grated lemon rind
• 1 red onion (170g), sliced thinly
• 3 tomatoes (270g), chopped finely
• 2 tablespoon tahini
• 1/2 cup (125ml) lemon juice
• 1/4 cup (60ml) olive oil