Makes about 16 balls
I’ve been wanting to make some kind of rice ball for a while now and expected it to me much harder than it actually was. You can throw whatever you want into these babies, seeds, nuts, pebbles (probably not pebbles) but if you want more guidance, don’t fret, I’ll be making more variations on this theme very soon. If you want to make them flatter and pop them on a burger or smaller for finger food, that’s a-okay with me too.
- 3 cups cooked brown rice
- 1/3 cup black chia seeds
- 1/4 cup white sesame seeds
- 1 small brown onion, finely chopped.
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup soy sauce
- 1/4 cup peanut butter
- 1 tablespoon tomato paste
- 1/4 cup gluten flour
- 1/4 cup dry breadcrumbs
- Preheat oven to 200°C and line a tray with baking paper.
- In a large bowl, combine the brown rice, chia, sesame seeds and onion in a bowl before adding the salt and pepper.
- Stir through the soy sauce, peanut butter and tomato paste.
- Gradually add the gluten flour and breadcrumbs and stir until the mixture comes together. The rice should start to stick together when you press it together.
- Using about 1/4 cup as a measure, roll the mixture into balls and place on a plate. Place in the fridge until ready to cook.
- Lay the balls out on the baking tray and spray lightly with olive oil.
- Cook for about 15-20 minutes until the outside begins to darken and the balls become crispy.
- Serve hot!