Ingredients
- 1 cup uncooked brown rice.
- 150 g tempeh, grated.
- 2 spring onions, finely chopped.
- 1 small carrot (70g), grated.
- 1 clove garlic, crushed.
- 2 cm fresh ginger, finely grated.
- 1 cup fresh coriander, coarsely chopped.
- 2 tablespoons sunflower seeds.
- 1 tablespoon tahini.
- 2 teaspoons tamari or soy sauce.
- 2 teaspoons rice wine vinegar.
- 1 teaspoon sesame oil.
- 1/4 cup sesame seeds, for rolling.
- coconut oil, for brushing *.
Directions
- 1. Cook rice according to packet directions, until al dente. Drain really well. Cool completely.
2. Combine rice, tempeh, carrot, garlic, ginger, coriander and sunflower seeds in a large bowl. In a small bowl combine tahini, tamari, vinegar and sesame oil. Using your hands (best to use gloves for this) combine tahini mixture with rice mixture for about 3 minutes or until it begins to hold together. The more you mix, the better the balls will hold together.
3. Wet hands and form mixture into 10 balls (roughly 2 tablespoons of mixture each). You will need to spend about 30 seconds-1 minute shaping the ball to ensure they stick together. Carefully coat in sesame seeds and place on a lined oven tray. Repeat with remaining mixture. Place in the fridge for at least 2 hours.
4. Preheat oven to 200°C / 400°F / Gas Mark 6.
5. Lightly brush or spray balls with coconut oil. Cook for 30-35 minutes or until lightly golden.
6. Store balls in a sealed container in the fridge for up to 1 week. To freeze them, wrap in baking paper and then seal tightly in plastic wrap. They will keep frozen for up to 1 month.
Bring along this vegetarian crowd pleaser, these are so impressive your meat eating friends will be asking for more.
Ingredients
- 1 cup uncooked brown rice.
- 150 g tempeh, grated.
- 2 spring onions, finely chopped.
- 1 small carrot (70g), grated.
- 1 clove garlic, crushed.
- 2 cm fresh ginger, finely grated.
- 1 cup fresh coriander, coarsely chopped.
- 2 tablespoons sunflower seeds.
- 1 tablespoon tahini.
- 2 teaspoons tamari or soy sauce.
- 2 teaspoons rice wine vinegar.
- 1 teaspoon sesame oil.
- 1/4 cup sesame seeds, for rolling.
- coconut oil, for brushing *.
Directions
- 1. Cook rice according to packet directions, until al dente. Drain really well. Cool completely.
2. Combine rice, tempeh, carrot, garlic, ginger, coriander and sunflower seeds in a large bowl. In a small bowl combine tahini, tamari, vinegar and sesame oil. Using your hands (best to use gloves for this) combine tahini mixture with rice mixture for about 3 minutes or until it begins to hold together. The more you mix, the better the balls will hold together.
3. Wet hands and form mixture into 10 balls (roughly 2 tablespoons of mixture each). You will need to spend about 30 seconds-1 minute shaping the ball to ensure they stick together. Carefully coat in sesame seeds and place on a lined oven tray. Repeat with remaining mixture. Place in the fridge for at least 2 hours.
4. Preheat oven to 200°C / 400°F / Gas Mark 6.
5. Lightly brush or spray balls with coconut oil. Cook for 30-35 minutes or until lightly golden.
6. Store balls in a sealed container in the fridge for up to 1 week. To freeze them, wrap in baking paper and then seal tightly in plastic wrap. They will keep frozen for up to 1 month.