Brown Rice & Tempeh Balls

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Makes about 20 (Double the recipe to get 40)

These golden, highly nutritious little balls of goodness will tempt even the fussiest eaters. Delicious served with a green salad and a little dipping bowl of home made tomato relish. Tempeh is a fermented soy bean product which is now easy to find in supermarkets. It’s usually in the refrigerated section alongside the tofu.



  • 1/2 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 1/2 cups grated carrot
  • 3 cups cooked brown rice (slightly overcooked is best)
  • 125g tasty Tempeh, diced
  • 1/4 cup Tahini
  • 2 tablespoons tamari or soy sauce
  • 1 cup cooked, well drained sweet potato
  • 3g arame (optional), soaked and drained
  • Oil of your choice for frying


Heat a teaspoon of oil in a small frying pan. Add the onion & garlic and cook gently for 5 minutes, then add carrot and continue to saute for another 4 – 5 minutes until soft.
Place all the remaining ingredients in a large bowl & add the cooked carrot mixture. Mash and mix together well. Form into about 20 balls.

Put about 3cm of oil in a small saucepan or frypan over low-medium heat. Once hot, add the balls in batches and fry until golden, turning gently to ensure all sides are evenly cooked. Drain on paper towel.

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