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Veggie Rice Balls Recipe


Veggie Rice Balls Recipe

Image: Lisa Guy

These wholesome veggie rice balls are rich in dietary fibre and protein and provide plenty of nutrients including beta-carotene, zinc, iodine and magnesium. They make a tasty lunch on-the-go or can be added to a wrap or served with a salad with a dipping sauce like tamari.

Makes: 20 balls

GF, VG

Ingredients

Method

  • 1 cup uncooked organic brown rice (approx. 3 cups cooked rice)
  • Olive oil
  • 1 small onion, finely chopped
  • 150g organic firm tofu, finely chopped
  • 2 cloves garlic, minced
  • 1 cup finely grated carrot
  • ⅔ cup corn kernels
  • 1 tsp minced ginger
  • 260g pumpkin or sweet potato, cooked & mashed
  • 2 tbsp organic flaxseeds
  • 2 tbsp organic toasted sesame seeds + extra to roll balls in
  • ¼ cup organic sunflower seeds
  • Handful parsley or coriander, finely chopped
  • Small handful seaweed flakes such as dulse, kelp, wakame
  • 2 tbsp organic tamari or coconut amino acids
  1. Preheat oven to 180ºC. Line a baking tray with baking paper.
  2. Cook rice as per instructions on pack.
  3. Cook onion, tofu and garlic for 3 mins in a frying pan in olive oil over medium heat. Add carrot, corn and ginger and cook for a further 3 mins, until cooked through.
  4. In a large bowl add all ingredients and gently combine.
  5. Make balls using 2 tbsp of mixture. Roll each ball in sesame seeds then place on the baking tray.
  6. Bake for 40-45 mins until balls are golden brown.



 

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .