Rice balls with satay sauce

Enjoy as an entree or main meal by adding a salad or steamed veggies.

Rice balls with satay sauce

  • Servings: 4
  • Difficulty: medium
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These rice balls make a great entree or main meal (4 entrees or 2-3 main meal). The recipe and ingredients are easy, but making the balls can take a bit of time and patience. The balls are quite delicate, with a nice sweet peanuty sauce. You can use pre-made satay sauce if you are in a hurry or lazy, but I find the below is easy and quite fast.

Rice balls ingredients

  • 2 cups of rice (I used a mix of basmati, red and black rice but you could also use brown rice or only white)
  • 1/2 cup finely sliced spring onion
  • 1/2 cup finely chopped zucchini
  • 1/2 cup finely chopped red capsicum
  • 2 tablespoons of finely chopped coriander
  • 1 cup of cooked sweet potato mashed
  • salt

Satay sauce ingredients

  • 3/4 cup peanut butter (ideally no added sugar)
  • 1 tablespoon of tomato paste
  • 3 cloves of garlic, crushed
  • juice of 1 lemon
  • a small piece of 2-3 cm of ginger, grated
  • 1 tablespoon of gluten free soy sauce / tamari
  • 1 cup of water
  • chili (optional)

Directions: rice balls

  1. Preheat the oven to 200 degrees Celsius.
  2. Mix thoroughly all the rice balls ingredients together in a large bowl.Don’t forget to salt. Use your hands and press so that the potato mash helps the mix become sticky. Shape into balls by pressing the mixture in your hands. If it feels too dry, you can add a little bit of water, if it feels too wet, you can add some corn flour.* Place the balls on a greased oven tray. Spray the balls lightly with oil.
  3. Bake for 25-30 minutes. (You could also shallow fry the balls but I like to make the satay sauce while the balls bake and find that it is easier as they break more easily if fried.)
  4. Serve on top of the satay sauce and dress with coriander or micro greens.

Directions: satay sauce


Mix all ingredients together thoroughly in a saucepan. Cook on low heat until the sauce boils and reduces slightly. Let the sauce cool a bit before serving.

*I find that if I press the mixture well it will start sticking together but the balls are quite delicate and require for the ingredients to be pressed between my hands softly into a ball


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