If you're looking for a vegetarian sausage these little Zucchini Rolly Pollies are perfect. Served in a bread roll with some lovely caramelised onion, cheese, relish and rocket they make a great vegetarian BBQ option.
Cook brown rice as per package instructions and set aside. Ensure rice is well cooked.
Coat frying pan with olive oil and place over medium heat. Once oil is warm add finely chopped onion and fry until glassy. Add garlic, grated zucchini and carrot. Fry until soft and liquid evaporates. Add curry powder, cumin, turmeric and salt. Fry for a further minute until fragrance released.
Transfer ingredients from fry pan to a large mixing bowl. Add well cooked brown rice and panko crumbs. Mix through until well combined.
Once mixture cools slightly, take a handful at a time and shape into small sausages.
Coat frying pan with oil and place on stove over medium heat. Add onion rings and cook until soft and brown, adding extra oil if necessary. Once onions are cooked, remove from pan and set aside. Then add Rolly Pollies in small batches, turning as each side browns.
Cut bread rolls in half and toast top side. Remove from grill, spread one half of the roll with relish, then add cheese. Return to the grill until bread is slightly browned and cheese melted. Remove from grill, add caramelised onion, Rolly Polly and rocket. Drizzle with your choice of tomato or BBQ sauce.