“Dairy free, Low fat, Low GI, Wheat Free from the food coach. these are being packed in my lunchbox quite often at the minute”
READY IN:
1hr
YIELD:
16 balls
UNITS:
US

Ingredients Nutrition

  • 1 cup mixed raw vegetables, of your choice
  • 3 cups short-grain brown rice, cooked and cold
  • 2 tablespoons tahini
  • 12 lemon, juice of
  • 1 tablespoon tamari
  • 12 cup silken tofu
  • 1 cup sesame seeds
  • For the dipping sauce
  • 2 tablespoons tamari
  • 2 tablespoons mirin

Directions

  1. Preheat the oven to 180 degrees Celsius.
  2. Chop the vegetables very finely - if the pieces are too big, the mixture will not stick together.
  3. Combine the rice and vegetables in a bowl. Mix the tahini, lemon juice, tamari and tofu in a blender until smooth and creamy.
  4. Pour this sauce over the rice and vegetables and mix thoroughly.
  5. With wet hands, roll bits of the rice mixture into balls of about 5cm in diameter.
  6. Roll the balls in the sesame seeds until they are completely coated and place them on a baking tray.
  7. Bake for 40 minutes, turning the balls twice during the baking process.
  8. While the balls are cooking, make the dipping sauce by mixing the tamari and mirin together in a small bowl.

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