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
- 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
20 mins to prep
10 mins to cook
Set aside the cooked cooled rice, chopped fresh herbs and breadcrumbs.
Put all the remaining ingredients, except the vegetable oil, in a large bowl. Combine well, using your hands.
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.
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.
Serve with some grilled veggies, or on burger buns with your favourite fixings!