Brown Rice Rissoles

November 16, 2016

These have been a favourite of mine for years, well before I became gluten-sensitive. They are comfort food – rich with cheese and peanut butter and with a slight spicy tang.

  • Prep: 15 mins
  • Cook: 10 mins


1Combine all but the rice and breadcrumbs in a large bowl.

2Steam or microwave the cooked rice briefly to get it hot and a bit “overcooked” and sticky.

3Add the hot rice to the other ingredients and mix well – use your hands if necessary.

4Shape into patties or balls, roll in crumbs and fry in a little hot oil. You can also brush them with a little oil and bake them in the oven, on a large oven tray, if you prefer.


2 cups raw brown rice, cooked until softish – usually a 25-minute slow simmer from boiling point works very well.

1 cup grated tasty cheese

1 tsp curry powder – I like Vencat mild, but use whatever your favourite version is.

4 tbsp Purebread peanut butter

2 tbsp gluten-free soy sauce

1 tsp salt

2 cloves garlic, crushed

Chopped parsley to taste (optional)

Grated black pepper

Gluten Free breadcrumbs to coat the rissoles

2018-06-22T16:36:32+00:00 0 Comments

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