Veggie num num : Mixed Bean & Almond Rissoles

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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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Tagged as: Chickpeas, Family favourite, fibre, Healthy, Light Meal, Lunch Box, Protein, Quick & Easy

{ 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! :)