Gluten, dairy, nut and egg free. Vegan
About 6 months ago, my 8 year old son made the choice to become a vegetarian. In a household that is gluten, dairy, nut and legume free, this presented a few challenges! Together, he and I have worked on a few new recipes that would suit our family, and this one has become a firm favourite!
These rice, chia and quinoa balls are extremely versatile. We’ve made little ones to serve with dipping sauce as canapés, large ones squashed flat to replace burger patties, medium ones to replace meatballs in a rich tomato sauce, or we just eat them with a side salad for dinner. You could also add other vegetables to the mix, like cooked peas or soy beans if they are suitable for your family.
We make a large batch, and the freeze the leftovers. This recipe is enough for about 20 balls.
3 cups of cooked brown rice
1 cup of cooked quinoa
2 tsp of salt (it sounds like a lot, but most of this is squeezed away)
3 tablespoons of chia seeds
9 tablespoons of water
1/2 – 1 cup of rice crumbs or other suitable breadcrumb
1 tsp of vegetable based stock powder if desired
Canola or olive oil to shallow fry
- Finely grate carrots and zucchinis
- Sprinkle salt on the grated vegetables, and mix through well with your hands. Allow to sit for 10 minutes
- While waiting, combine the chia seeds with the water, and allow to soak.
- Squeeze as much of water out of the grated vegetables as possible.
- Combine rice, quinoa, chia seeds, vegetables (and stock powder if you choose) in a large bowl. Knead together with your hands until well mixed.
- Gradually add bread crumbs, while continuing to mix. You may need a little more bread crumbs, depending on how much water you were able to squeeze out of the vegetables. If you want to add peas or soy beans, add them at this point so they don’t get squashed. Add enough bread crumbs, that you can easily roll the mixture into balls. It will still be a bit sticky.
- Roll into roughly tablespoon sized balls.
- On medium heat, shallow fry until golden on both sides.