• 1 cup of well cooked rice of any type
  • 750g of mashed sweet potato
  • 1 cup of brown rice flour


  • ¼ cup of chia seeds to ¾ cups water (leave it to soak for 20 minutes)
  • 1 teaspoon of tapioca starch (optional)
  • 1 tablespoon of tahini
  • 2 tablespoons of olive oil


  • ½ cup of chopped parsley and basil
  • 1½ teaspoons of salt and pepper
  • 1 tablespoon of lemon juice or vinegar
  • 1 tablespoon of tomato paste
  • 1 teaspoon each of cumin, paprika and turmeric (fried off)
  • 1 teaspoon of hing


  • ½ cup of chopped kale
  • ½ cup of grated beetroot or zucchini
  • ½ cup of roasted veggies of any type


  • ½ cup chopped walnuts
  • ¼ cup each of hemp, sesame and pepita seeds

Note  – play around with the recipe and be creative! You can mix it up by substituting your favorite/ different types of rice, oil, herbs, spice, veggies and nuts/seeds.


  • Cook rice
  • Preheat oven to 180C
  • Boil sweet potato until soft, then mash
  • Prepare herbs, veggies and spices
  • Mix the base ingredients then add the rest of the ingredients
  • Line a baking tray and roll mixture into 10 cm x 3 cm patties
  • Bake for 30 minutes or until firm – they will harden as they cool


Note – we like to serve ours with fried capers, homemade “canned” beetroot, pickled zucchini, Nimbin natural tasty cheese, coleslaw and oven baked chips with a vegan aioli. We prefer to shun the bun or use gluten free buns!

Serves 4-6 people