Vegetarian Rissoles
Source of Recipe
Anna Verolin from Woolworths
Recipe Introduction
serves 4
prep 15 mins
cook 20 mins
List of Ingredients
3 slices white bread, roughly chopped
400g can chick peas
1 carrot, peeled and sliced
1 zucchini, sliced
3 green shallots, thinly sliced
1/2 cup grated cheese
1 egg, lightly beaten
2 tbs olive oil
1 cup plain flour
tomato chutney
Recipe
1. Preheat oven to 180C. Line large baking tray with baking paper. Process bread until breadcrumb form (going for 2 cups here).
2. Add chickpeas, carrot and zucchini to food processor. Process until finely chopped and well combined. Transfer to bowl with breadcrumbs. Add shallots, cheese, egg. Season with salt and pepper as desired.
3. Form into 8 patties. Lightly coat each in plain flour.
4. Heat non-stick frypan over med heat. Add 2 tsp oil. Add 4 rissoles and cook 3 min each side until lightly golden and heated through. Transfer to plate and cover with foil to keep warm. Repeat with other 4.
5. Serve with tomato chutney and veg or green salad if desired (or on bread with tomato sauce if u wish)
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