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Spinach & Rice Rissoles



1 packet frozen spinach or 2 cups raw 
2 tomatoes, finely chopped 
2 cloves garlic, crushed 
1 cup raw brown rice 
1 - 2 onions, finely chopped 
herbs of choice (eg. safe, basil, parsley, dill) 
2 cups mashed potato 
2 teaspoons salt 
soy milk 
1 - 2 cups wholemeal flour (or barley)
Get spinach out of freezer and allow to thaw. Can use fresh spinach if available.
Place 1 cup rice, and 2.5 cups water in saucepan. Bring to boil, then reduce heat and simmer for approx 25 - 30 minutes.
If you haven't got any mashed potatoes, chop up 4 or more medium potatoes and steam until cooked, then mashed.
In meantime, either using a food processor or by hand, finely chop tomato, onion & garlic (or crush garlic).
When rice is cooked, the moisture will be absorbed. Remove saucepan from heat, and stir in the tomato, garlic and onion. Also add the thawed spinach.
Add salt and any other herbs and mix well. Add potato (mash if just finished cooking them, use a little soy milk if necessary) and mix well. Let mixture cool for 5 - 10 minutes.
Then, add wholemeal flour to stick mixture together, adding sufficient so it is not too wet. Add soy milk i mixture is too dry.
Shape into balls or patties and bake on tray in oven @ 170 - 180 degrees celcius for 30 minutes.

Double mixture to freeze some, or cook more rice and/or potatoes at the same time for use in another meal.