Arame Brown Rice rissoles

We have land vegetables and sea vegetables – both are a staple in my kitchen. Enjoying weekly servings of sea vegetables such as dulse, kelp, arame, wakame and nori provide us with a HUGE variety of vitamins and minerals.

Iodine is one mineral in particular we can enjoy from eating these delicious sea vegetables. Responsible for our thyroid health and supports our immune function, we should all be having a little bit (through our diet or supplementary under the advice of a practitioner). Having as much as one nori roll can provide us is some fantastic levels of iodine.

This recipe is: gluten free, dairy free, casein free, vegan, vegetarian


1/4 cup of soaked arame OR sliced nori sheets
1/2 brown onion, finally diced
2 tbsp soaked sunflower seeds
1 garlic clove, freshly crushed
1 1/2 cups of grated carrots (organic please)
3 cups of cooked brown rice (organic or biodynamic)
125g of silken tofu (optional – but organic is a must with this one! you do not want any GMO foods entering your body)
1 tbsp tamari (wheat free soy sauce)
1 tsp toasted sesame oil
2 tbsp LSA or linseed meal
2 tbsp chia seeds
3 kale/spinach leaves, and sliced.
sesame seeds for rolling


1. In a small pan, lightly sauté the garlic, onion and carrot. once wilted pop into a large mixing bowl.
2. Add the remaining ingredients to the bowl, and using your hands form into balls. If mixture is too wet extra LSA can be added or if to try a splash of water
3. Bake in the oven at 180 degrees C for 20 mins until golden brown.
(note: half way through the baking process, turn the balls over so each side is nice and golden)

Serve rissoles with a fresh seasonal salad or warm steamed veggies

Health and Happiness,
alyce x

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