Sage & Onion Rissoles

You will need:

• 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