1Set aside the cooked cooled rice, chopped fresh herbs and breadcrumbs.
2Put all the remaining ingredients, except the vegetable oil, in a large bowl. Combine well, using your hands.
3Add the rice and chopped herbs and mix everything together. Gradually work in enough breadcrumbs to bind the mixture together – as you squash out the air, and the proteins start to bind, the mixture will take on a rissole texture. Cover the bowl and leave in the fridge for at least 5 minutes, or until you're ready to cook.
4Heat the flat plate of your barbecue to medium for at least 10 minutes. When it's hot, brush each rissole with a little oil and gently place on the hotplate. It's tempting to move them around, but just stand back and let them develop a golden-brown crust. After about 5 minutes, peek underneath to make sure they're not burning. When they're golden underneath, carefully flip the rissoles over and brown the other side for a further 5–7 minutes.
5Serve with some grilled veggies, or on burger buns with your favourite fixings!
Variation: Try cooking the rice with vegan beef-style stock for extra flavour.
For an extra protein power boost, use cooked and cooled quinoa in place of the brown rice.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.