Recipe: Sage and Onion Rissoles

• 2 cups cooked brown rice, cooled
• 1–1 ½ cups chopped mixed herbs (parsley is a must; basil and chives work well, too)
• ½–1 ½ 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
• ½ teaspoon black pepper
• 4 teaspoon ground allspice
• Rice bran or grapeseed oil, for cooking

1. Set aside the cooked cooled rice, chopped fresh herbs and breadcrumbs.
2. Put all the remaining ingredients, except the vegetable oil, in a large bowl. Combine well, using your hands.
3. 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.
4. 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.
5. Serve with some grilled veggies, or on burger buns with your favourite fixings!

Source: VegKit