Ingredients
- 3 cups of overcooked brown rice (soft and mushy)
- 1 grated carrot
- 1 grated zucchini
- 2 tbsp finely chopped spring onions
- 1 tbsp grated ginger
- 1 tbsp reduced salt soy sauce
- 1 tsp sesame oil
- 1 egg
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- panko breadcrumbs (approx. 1 cup)
- sesame seeds (1 tbsp)
- sunflower seeds (1 tbsp)
- 1 tbsp of vegetable oil
Peanut butter sauce:
- 2 tbsp smooth peanut butter
- 1 tbsp reduced salt soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/4 tsp sweet chilli sauce (optional)
Tangy yoghurt dip:
- 1/2 cup low fat Greek yoghurt
- 1 tbsp lemon juice
- 1 tbsp finely chopped fresh herbs (dill, mint or parsley)
- salt and pepper to taste
Sweet chilli sauce:
- 2 tbsp sweet chilli sauce
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- 1/2 tsp reduced salt soy sauce
Method
Step 1
In a bowl, mix together brown rice, carrot, zucchini, spring onions, ginger, reduced salt soy sauce, sesame oil, egg, garlic powder, and ground black pepper. Use your hands to mash everything together quite vigorously.Step 2
Shape the mixture into bite-sized balls using wet hands and then roll the balls into a mixture of panko breadcrumbs, sesame seeds and sunflower seeds. Place the balls on a tray and refrigerate for an hour before cooking.Step 3
Heat vegetable oil in a pan over medium heat. Cook the rice balls until golden brown and crispy (about 4-5 minutes per batch). Drain on a plate lined with paper towel.Step 4
While these are cooking, make 1 or more of the dipping sauces by combining the sauce ingredients in a small mixing bowl. These can be made ahead of time (2-3 days) and stored in the refrigerator in an airtight container until serving.Step 5
Serve the rice balls warm with the dipping sauce options on the side. Garnish with sesame seeds and chopped coriander, if desired.