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Preheat the oven to 200°C (392°F) or heat a pan with a thin layer of oil.
In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to gel.
In a large bowl, combine cooked rice, grated carrot, bell pepper, spring onions, soy sauce, nutritional yeast, and flax egg. Mix well.
Shape the mixture into small balls (about the size of a golf ball).
Place on a baking sheet lined with parchment paper, brush lightly with olive oil, and bake for 20–25 minutes, turning halfway. For pan-frying, cook in a lightly oiled pan until golden and crisp on all sides.
For the Avocado Dip:
Scoop the avocado flesh into a bowl.
Add lime juice, olive oil, minced garlic, salt, pepper, and optional spices.
Mash or blend until smooth and creamy.
Serving and Storage Tips:
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