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Meatless Rissoles

At a Glance

Prep: 1 hour 30 minutes
Cook: 15 minutes
Total: 1 hour 45 minutes
Servings: 30 Rissoles

Allergens

Eggs
Milk
Wheat
Soy
Fish
Peanuts

I'm not a vegetarian, but occasionally I cook vegetarian meals for my dad (He hates them, but they're good for his diabetes!) These are Thai style rissoles, made with black eyed beans, and they're absolutely delicious!

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Equipment

Food processor, large mixing bowl, skillet

Ingredients

500 g black-eyed peas
1 cup flour
1 cup breadcrumbs
2 eggs
1/4 cup grated cheese
3/4 cup grated carrot
4 tablespoons soy sauce
2 tablespoons dark mirin
2 teaspoons minced garlic
1 large onion, diced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon fenugreek seeds
1 tablespoon turmeric
2 teaspoons instant chicken bouillon granules
1 teaspoon fish sauce
4 tablespoons chili sauce

Instructions

Start by soaking the beans in boiling water for 30 minutes - 1 hour, or until the skins start to come off.
Drain the beans, and put them in a food processor, and pulse them for a few minutes, until the mixture resembles moist breadcrumbs.
Put the beans into a large mixing bowl, and add the eggs, flour, and breadcrumbs. Stir until combined.
Add all of the other ingredients, and mix well.
Shape the mixture into small balls, and flatten them with the back of a spatula.
Fry the rissoles in peanut oil until golden and crispy.
Serve with gravy, and steamed vegetables.

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