Rice-ish Balls

Vegan Rice-ish Balls (Rice, barley, lentil and vegetable balls, if we're getting technical!)

Dave and I made these rice-ish balls for Dave's birthday party, but this is a more awesome, modified version. Indigo liked the blended mush before it even got to rice ball stage, and fell asleep full of goodness.

Since Indigo dunked my phone, I have no camera to provide the photographic evidence of how lovely these are, or what they look like so you can imagine the taste. I implore you to make them though, because all the ingredients are cheap, healthy and vegan!

After being a vegetarian for ten years and hardly cooking at all, as a meat-eater we cook a non-meat option probably once or twice a week for dinner, or more often if we're on a tight budget.

So here is the recipe!


Brown rice 3/4 cup
Black rice (substitute wild rice) 3/4 cup
Silken firm tofu, 1 block
Red lentils, 1/2 cup
Pearl barley, 1/2 cup
1 Capsicum, chopped
1 Onion, chopped
2-3 cloves garlic, chopped (to taste, I love it!)
Chia seeds, 1 tablespoon
Brown sugar, 1 tablespoon
Tumeric,1 tablespoon
Paprika1 tablespoon
Cumin 1 tablespoon
Salt 1/2 tablespoon
Pepper 1/2 tablespoon
Flour, 1/2 cup
Small handful fresh coriander, chopped
1 tablespoon tomato paste
5 spring onions, sliced
1 grated carrot
LSA (to roll balls in!)

Boil rices, lentils, and barley according to packet instructions. Reserve a third of each so the riceish balls have texture. Prepare 1 teaspoon chia seeds with 1/4 cup water and leave for ten minutes to form chia gel.

Add onions, garlic and capsicum to a pan with olive oil and 1 tablespoon brown sugar and carrot and cook until onion is translucent, add to blender.

Put the rest into a food processor with chia gel, onions, capsicum, spices, coriander, tofu, flour, tomato paste and half the spring onions into food processor and blend until smooth. Add reserved ingredients including remaining spring onions and put into the freezer for half an hour. Form into patties/balls, put in fridge until firm.

Roll in LSA mix and freeze for a couple of hours, or overnight. Don't make the balls too big - golf ball size will ensure they stay together and aren't frozen in the middle when you cook them!

Deep fry in vegetable oil (makes a tasty companion to felafels, or as a member of a party of finger-foods!). Olive oil works if you're stuck (like I was this time!) but you need to fry at a lower temperature so it doesn't end up all smoky and gross.

Enjoy! xox