Brown Rice Spinach Avocado & Seed balls

Spinach, Avocado & Seed rice balls and Lentils and Mushroom rice balls served on a bed of salad with sprouts and satay sauce.


Brown Rice Spinach Avocado & Seed balls

  • 2 cups of cooked brown rice
  • 3/4 cup of spinach lightly steamed and patted dried
  • 1 tbs of chia seeds
  • 1 tbs of peanut butter
  • 1 tbs of roasted sesame seeds
  • Soft avocado cut into small squares.

Brown rice, lentils and mushroom balls

  • 2 cups of cooked brown rice
  • 1 cup of cooked lentils
  • 1 med size onion diced
  • 1 garlic clove
  • 1/2 tsp of oregano
  • 1/2 tsp of dry basil leaves
  • 1 cup of mushrooms chopped finely.
  • 1/2 of shitake mushrooms
  • 1/2 cup of red capsicum
  • 1/2 cup of savoury yeast flakes
  • 1 cup of bread crumbs to roll the balls in (can use GF bread crumbs)
  • Pinch of salt and pepper to taste
  • Oil


1. Mix all ingredients together, except avocado. Place the mixture in one hand and flatten it slightly.

2. Put a piece or two of avocado in the centre and roll into a ball. Repeat process and place in fridge to chill.

1. On medium heat fry onion, garlic, salt and pepper to taste. Add rice, lentils herbs and mix well. Then add mushrooms, capsicum and savoury yeast flakes.

2. Mix well and place aside to let the mixture cool down.

3. Roll the mixture into balls, then roll the balls in the bread crumbs and fry until golden.

Tip: Better to cook rice the day before and place in fridge. Alternatively you can cook rice, set aside and chill in freezer for a couple of hours.

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LunchStartersSnacksGluten Free

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