Preparation time: 20mins (+ 30mins refrigeration)
- 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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