Sage & Onion Rissoles

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!

Preparation time Prep: 20 mins
cook 10 mins
Skill level Totally Doable

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


  • 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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