1 cup cooked brown rice
500g tofu
1/2 cup wheat germ
1/4 cup ground almonds
Tabasco sauce, to taste
Method: Thoroughly mix rice, wheat germ and Tabasco in blender. Add tofu, but do not over process. Form into balls and refrigerate to firm. Bake on lightly-greased tray for 30 minutes, at 180°C. Turn during cooking. Serve with green salad.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.27.
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