My family is a big fan of the mix I use in my Kale & Red Pepper Bites so i decided to try and simplify the recipe so I could make it more often as it’s so versatile. As well as making little bites, you can roll into falafel-like balls as I have done here and use just as snacks (or as meatballs with spaghetti); roll into sausages, or a filling for sausage rolls or pies. The flavourings are easy to change up too so you could do Indian or Mexican spiced for example. Fun to play around with the flavours! This simple version just uses mixed herbs but feel free to add herbs and spices you love! If you do not have rice cooker use a large heavy based pan with a close fitting lid on a low light and be prepared to top up the water a little if need be. The water should be completely absorbed by the end of cooking.
- ½ cup medium grain brown rice
- ¼ cup millet
- ¼ cup split red lentils
- ¼ cup quinoa
- 1 heaped teaspoon veg stock powder
- 2 tsp dried mixed herb mix
- 1 tsp garlic granules
- 1 tsp onion powder
- 2 tablespoon low sodium tamari or soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon date syrup / paste
- zest of a small lemon
- ¼ cup ground almonds
- Salt & pepper to taste
- 1 cup quick oats
- Sesame seeds for rolling in / sprinkling on top
- Rinse the 1st four ingredients in a sieve - rice, millet, lentils and quinoa and put into your rice cooker with 3 cups of water. Cook!
- Preheat then oven to 190 degrees C.
- Meanwhile in a large mixing bowl put the remaining ingredients apart from the sesame seeds.
- Once the grains and lentils have cooked scrape them into the bowl and mix thoroughly. If liked you can refrigerate at this stage. The mixture will become much firmer as it cools down.
- Roll into balls or use an ice cream scoop to divide into portions, roll in the sesame seeds - or sprinkle them over the top and place on a lined baking tray.
- Bake for 20 minutes then turn and cook again for a further 10 minutes or until crispy and firm.