Makes 16 satay balls
These are so great for dinner or lunches great for lunch boxes. Eat one or two for a snack or more for a main meal with dips and a salad.
Ingredients
2c brown rice, cooked
1 egg (optional)
1 1/2 tablespoon peanut butter
1 small carrot, grated
1 small zucchini, grated
1 stick celery, finely chopped
1 onion, finely chopped & cooked
1 clove garlic, very finely chopped
1 cm ginger, finely grated
1/3c rice flour (or lupin flour for +protein)
1 tablespoon sesame seeds
1 teaspoon cumin
1 teaspoon dried coriander
Teaspoon of freshly chopped coriander, parsley or basil - whatever you have in the garden
Splash of tamari
Salt & pepper to taste
Choice of hummus, tahini dressing or guacamole
2 cups vegetables of your choice such as spinach, avocado, capsicum, roast pumpkin, cucumber, carrot (raw, steamed or roasted)
Method
Mix everything well together
Roll into golf-size balls
Bake on lightly greased tray - 175 C for about 40 minutes
Serve with hummus, tahini dressing or guacamole, and spinach and cucumber (+ any raw vegetables in the house- tomato, sliced carrot)
Eat hot or cold with dips
* Helpful Tips: Cook rice the day before (or a few hours at least) this is best as rice is more sticky