I soak my rice first in cold water for 30 minutes before rinsing thoroughly using a sieve. Cook the rice until tender, rinse under cold water and drain well before setting aside.

Add the mushrooms, capsicum, spring onions and garlic to a food processor and process until finely chopped.

Heat the oil in a frypan over medium-low heat and add the finely chopped vegetables and the marjoram. Cook for approximately 6 minutes, stirring regularly, or until the vegetables are tender and most of the liquid has evaporated. Set it aside and allow it to cool.

Line 2 trays with baking paper or parchment.

In a large bowl, add the cooled rice and vegetables with the black pepper, tamari, breadcrumbs, and chicken mince. Using disposable gloves, mix until well combined. This mixture is sticky!

Take ⅓ cup of mixture and shape into a ball, slightly flattening it. Place it on the prepared tray and continue the same process until the mixture is gone. Loosely cover the trays with plastic wrap and refrigerate for 1 hour, so the patties will firm up and make cooking them easier. However, you can leave them in there longer if you need to.

Preheat the oven to 100 degrees Celsius or 212 degrees Fahrenheit when ready to start cooking them.

Heat 2 tablespoons of oil in a frypan over medium-low heat. It is essential not to overcrowd the pan, so cook them in smaller batches. Use a thin metal eggslice to transfer the patties from the tray to the frypan and cook for 3 to 4 minutes on each side.

Place the cooked patties on a tray lined with kitchen paper and put them in the oven to keep warm while you continue to cook the others, adding more oil as required.

Serve with salad or vegetables.