Mixed Bean & Almond Rissoles

by Trudy ~ Veggie num num on March 5, 2010

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Mixed Bean & Almond Rissoles

Tasty fried rissoles; patties of beans combined with nuts and oats make a great easy dinner full of protein and fibre. Kids seem to love these and they are perfect for lunch boxes or a packed lunch for work. Serve them with a side salad, with steamed vegetables, in pita pockets or on a roll with lettuce and mayo…. Yum! Use any combination of beans you like, tinned or pre-cooked. For this particular recipe I used a combination of kidney, navy, green lima beans and chickpeas.



Preparation time: 20mins (+ 30mins refrigeration)
Makes 15

  • 700g (25 oz) mixed beans (like kidney, butter or chickpeas), cooked or tinned
  • 3 green onions, sliced
  • ½ cup wholegrain rolled oats
  • ½ cup slivered almonds
  • 1 cup fresh parsley
  • ¼ cup vegetarian tasty cheese (optional)
  • 1 free-range egg (omit if vegan)

In a large bowl mash the beans gently and season with salt and pepper to taste.

By hand or in a food processor dice remaining ingredients (except the egg) finely.

Add all ingredients to the mashed beans and combine well.

Form about 1½ tbs or mixture at a time into rissoles. Set aside on a large tray and refrigerate for 30 minutes.

Lightly oil a large fry pan and cook the rissoles in batches over medium heat for 4-5 minutes each side until golden and cooked through.

Serve with a side salad or steamed vegetables or in rolls or pita pockets.

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{ 2 comments… read them below or add one }

Jessica@Healthy Exposures March 5, 2010 at 12:56 pm

These look great! I’ve been searching to perfect my bean burger recipes and narrow it down to one stellar one – definitely need to give these a shot!

Jennifer March 8, 2010 at 3:37 pm

I want to eat the whole stack of them! So yummy! :)

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