I apologise for the iPhone, dimly lit photo. My lovely cousin was running in the Commonwealth Games (and came 3rd!) and I was super distracted by getting our little food party out in front of the TV in time to watch her run. So the photos fell to the bottom of the priority pile.
As it turns out, while Jess was running, we were munching down a delicious feast of new creations. These are brown rice balls with mushroom and natural peanut butter. You can mix these up as much as you like – the possibilities are endless, but thees are delicious as is. Enjoy!
2 cups brown rice (cooked).
1 brown onion, diced
5 mushrooms, diced finely
1-2 Tblspn natural peanut butter
1 Tblspn tamari (GF soy sauce)
2 Tblspn tapioca flour
1 clove garlic, diced
1 shake of dried chilli flakes
1/2 tsp salt
Fry onion and garlic together with the mushrooms until reduced and cooked well. Add in tamari, chilli and peanut butter with seasoning. Add in rice, turn off the heat, and stir through tapioca flour (to help bind).
Roll into balls. Heat a small saucepan with enough coconut oil to either deep fry, or shallow fry 1/2 of the ball. When oil is very hot, place 4 balls in at a time for a minute or so each side, then turn over to cook the other side. Allow balls to drain on paper towel.
Serve with peanut dipping sauce.