Recipe Sage & Onion Rissoles
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These golden patties are a prime example of why herbs and spices are your best pals in the kitchen — combine all that flavour with a hit of smokiness from the BBQ and you’ve got yourself a winner!
You will need
Serves 10
- 2 cups cooked brown rice, cooled
- 1–1 1/2 cups chopped mixed herbs (parsley is a must; basil and chives work well, too)
- 1/2–1 1/2 cups panko breadcrumbs (large Japanese ones)
- 400 g firm tofu, crumbled
- 1 large red onion, finely diced
- 1 carrot, grated
- 3–4 garlic cloves, crushed
- 2–3 tablespoons soy sauce or tamari
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons olive oil
- 2 teaspoons sesame oil
- 2 tablespoons cornflour
- 1–2 tablespoons tomato paste
- 1 teaspoon sugar
- 2 teaspoons dried sage, crumbled
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 teaspoon ground allspice
- Rice bran or grapeseed oil, for cooking
Recipe: Taste for Life
Directions
-
Step 1
Set aside the cooked cooled rice, chopped fresh herbs and breadcrumbs.
-
Step 2
Put all the remaining ingredients, except the vegetable oil, in a large bowl. Combine well, using your hands.
-
Step 3
Add 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.
-
Step 4
Heat 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.
-
Step 5
Serve 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.
Recipe: Taste for Life
More nut-free dishes
Directions
20 mins to prep
10 mins to cook
-
Step 1
Set aside the cooked cooled rice, chopped fresh herbs and breadcrumbs.
-
Step 2
Put all the remaining ingredients, except the vegetable oil, in a large bowl. Combine well, using your hands.
-
Step 3
Add 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.
-
Step 4
Heat 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.
-
Step 5
Serve 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.
You will need
Serves 10
- 2 cups cooked brown rice, cooled
- 1–1 1/2 cups chopped mixed herbs (parsley is a must; basil and chives work well, too)
- 1/2–1 1/2 cups panko breadcrumbs (large Japanese ones)
- 400 g firm tofu, crumbled
- 1 large red onion, finely diced
- 1 carrot, grated
- 3–4 garlic cloves, crushed
- 2–3 tablespoons soy sauce or tamari
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons olive oil
- 2 teaspoons sesame oil
- 2 tablespoons cornflour
- 1–2 tablespoons tomato paste
- 1 teaspoon sugar
- 2 teaspoons dried sage, crumbled
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 teaspoon ground allspice
- Rice bran or grapeseed oil, for cooking