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These delicious nutrient dense rice balls are rich in potassium,iron,calcium,Vitamins A, B and C and make ideal snacks or lunch box treats. Serve hot or cold. Recipe adapted from Honest to Goodness click here.

Serves 6

INGREDIENTS

  •  2 onions chopped finely
  • 5 cloves of garlic
  • 2 cm piece of ginger grated
  • 1 tbsp coconut oil
  • 2 cups of carrot,grated
  • 2 cups of corn kernels
  • 2 cups of mashed cooked pumpkin
  • 4 cups of brown rice, cooked ( or half rice half quinoa I find this lighter)
  • 0.5 cup unhulled sesame seeds ( plus extra cup for rolling don’t blend)
  • 0.5 cup chia seeds
  • 0.5 cup sunflower seeds
  • 2 tbsp tamari soy sauce
  • 300g of tofu ( optional)

FOR THE SAUCE

  • 2 red capsicums,roasted and peeled
  • 0.5 red chilli ( seeds make it hot so use seeds as heat preference)
  • splash of maple syrup
  • 1 tsp lime juice

Cook rice ( and quinoa if using) and pumpkin and set aside. Preheat oven to 180 degrees. Heat coconut oil and saute onions until brown, add garlic and cook for a further 2 minutes.Add carrot and corn and cook for a further 4 minutes. Blend chia, sunflower and sesame seeds until fine. Mix all the ingredients together.

Roll into small balls and roll in sesame seeds. Bake for 30 mins or until golden.

Blend sauce ingredients and adjust flavours to suit.( Use tomato puree instead of roast capsicums if you are in a hurry.)