1 cup of brown rice – I soak my rice overnight in water – tip away the water and cook the rice – let it go cold
Tempeh – I use the whole packet, normally tempeh packets are 120 grams
1 small red onion
2 garlic cloves
A good slice of fresh ginger root
2 Tsp Braggs Aminos I use a lot
2 medium Fresh tomatoes
2 Tsp of Extra Virgin Olive Oil
In a food processor add all the ingredients and process – leave out the cold rice into a large bowl. Take the chopped ingredients and mix through the rice. Smell your mixture, while turning and mixing together. It this stage I add more and I use my sense of smell to guide me.
Then I cover and leave in the fridge over night. The next day I roll into balls and then bake in a oven at 150 degrees, until they are golden. Which takes about 30 minutes in a little coconut fat.
I freeze most of the balls once cold, I use them on nights when I’m too tired to cook. Take 4 out at a time and add with a quick vegetable stir-fry or salad.