Copyright John Paul Urizar
www.johnpaulurizar.com.au
Now that it's fashionable to eat whole grains, and other foods our ancestors enjoyed, it's time to make leftovers fashionable. That's not to say we should go down the road of bubble and squeak - where everything is thrown together and fried! These rice balls could have guests fooled into thinking you've been slaving over a hot stove for ours. They are delicious and make an ideal lunch (or make them smaller and serve as finger food at a party).
Chop the vegetables very finely - if the pieces are too big, the mixture will not stick together. Combine the rice and vegetables in a bowl. Mix the tahini, lemon juice, tamari and tofu in a blender until smooth and creamy. Pour this sauce over the rice and vegetables and mix thoroughly. Preheat the oven to 180 degrees Celsius.
With wet hands, roll bits of the rice mixture into balls of about 5cm in diameter. Roll the balls in the sesame seeds until they are completely coated and place them on a baking tray. Bake for 40 minutes, turning the balls twice during the baking process.
While the balls are cooking, make the dipping sauce by mixing the tamari and mirin together in a small bowl. Serve the rice balls with Asian salad and a separate dish of dipping sauce on the side.
Makes 18 servings (serve = 1 ball)
| Prep Time: | 20 mins |
| Cooking Time: | 40 mins |
| Ready in: | 60 mins |
Suitable for: |
|
| Entree, Finger Food, Lunch, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 444 kj |
| Calories | 106 kcal |
| Fat | 6.2 g |
| Saturated Fat | 0.7 g |
| Total Carbohydrate | 9.2 g |
| Total Protein | 3.5 g |
| Fibre | 2 g |
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