Recipe by PinkCherryBlossom
Dairy free, Low fat, Low GI, Wheat Free from the food coach. these are being packed in my lunchbox quite often at the minute
Top Review by Kitsune
I made these last night and have to admit I'm pretty disappointed. I used a 50/50 mix of carrot and zucchini for the veg. The overall taste was okay, but rather bland, I think some spices are a must. The mix was very wet and difficult to form into balls. Then, when cooking, they were nearly impossible to turn without falling apart. Even the ones I did manage to turn then fell apart upon eating. I didn't even bother making the dipping sauce as there was no way I'd be able to dip them. I'm going to try again and decrease the tofu, maybe add an egg as a binding unit. It's a great idea and I'd like for it to work.
- 1 cup mixed raw vegetables, of your choice
- 3 cups short-grain brown rice, cooked and cold
- 2 tablespoons tahini
- 1⁄2 lemon, juice of
- 1 tablespoon tamari
- 1⁄2 cup silken tofu
- 1 cup sesame seeds
For the dipping sauce
- 2 tablespoons tamari
- 2 tablespoons mirin
Directions See How It's Made
- Preheat the oven to 180 degrees Celsius.
- 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.
- 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.