We made this recipe at the retreat centre in Spain (and I realise now that I should have taken some pictures). Anyway, here it is: super easy, healthy, vegan and tasty!
- Onion finely chopped, 1 big or 2 small
- Garlic minced, 1 clove
- Lime or lemon, juice and zest, 1
- Coriander finely chopped, 2 full tablespoons
- Grated ginger, 3 cm (squeeze the juice out!)
- Brown rice, 120gr
- Coconut oil
- Salt, pepper
- (whole flour, optional)
You can also add any leftovers of cooked vegetables you might have in your fridge, it’ll make them different each time! If you like it spicy, add some chilli (fresh or dried).
- Pre-heat the oven 180°C
- Heat some coconut oil in a pan; cook the onion, garlic, and ginger until they become soft. Add a bit of water if they stick to the pan.
- Cook the brown rice until soft and let it cool down. (You can even overcook it a bit)
- Put the rice in a bowl and mash it with your hands
- Add the cooked vegetables, coriander and lime juice; mix well (use a food processor if you have one). If the mixture becomes wet, you can add a bit of whole flour – corn flour or almond flour will do)
- Shape the balls, any size you’d like. Don’t make them too big, they might fall apart.
- Grease a tray with some coconut oil and place the balls on them. Bake them for about 10 minutes on each side.
Thank you La Crisalida for sharing the recipe!