15 minute preparation, 6-8 minutes cooking time (I use left over rice for this recipe)

Makes 12-13 Chipolatas



  • 1 Cup of brown cooked rice (cold)

  • 1 Can of red kidney beans drained

  • ½ cup sun dried tomatoes

  • 1 Tbspn Dried onion

  • ½ tsp Garlic powder

  • 1-2 tsp Smoked paprika

  • ½ tsp Cumin

  • ½ tsp Coriander

  • Pinch or two of Chilli

  • ¼ tsp Mustard

  • Pinch Salt

  • Pepper to taste

  • Wholegrain breadcrumbs



  1. Blend rice, beans and tomatoes in a food processor

  2. Mix in spices, dried onion and garlic.

  3. Add enough breadcrumbs to form a manageable consistency

  4. Now either form mixture into little logs or place 1 tablespoon of mixture into plastic wrap and roll into shape and then twist the ends to form chipolatas.

  5. Cook in a skillet with a lid for first side, remove lid and turn every few minutes until browned on each side


NB: These can be made as normal sized sausages and used for sausage sizzles or hotdogs. Use in casseroles, sliced in a sandwich or on top of a pizza.



Smokey Chipolatas