These golden patties are a prime example of why herbs and spices are your best pals in the kitchen — combine all that flavour with a hit of smokiness from the BBQ and you’ve got yourself a winner!
1Set aside the cooked cooled rice, chopped fresh herbs and breadcrumbs.
2Put all the remaining ingredients, except the vegetable oil, in a large bowl. Combine well, using your hands.
3Add 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.
4Heat 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.
5Serve with some grilled veggies, or on burger buns with your favourite fixings!
Variation: Try cooking the rice with vegan beef-style stock for extra flavour.
For an extra protein power boost, use cooked and cooled quinoa in place of the brown rice.
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