Thursday, March 25, 2010
Recipe: Chickpea and Mushroom Rissoles
Theres something about making your own veggie rissoles that makes you feel like a bit of a hippie. I felt that when i was mixing this that i should be wearing flared jeans and a bandana. It's yummy anyway, here i have served them with a nice lambs lettuce and cherry tomato salad and yoghurt, but it would be just as nice in a seedy bap as a 'veggie-burger'. This recipe was published in "Take a Break's My Favourite Recipes" Magazine, and also won me £25!
Chickpea and Mushroom Rissoles (Makes 4- serves 2) £1.95 per portion (2 Rissoles+ 25g lambs lettuce, 50g cherry tomatoes, + 15g yoghurt per portion)
2 tbsp olive oil
Knob of butter
250g mushrooms, finely chopped
2 garlic cloves, crushed
50g thinly sliced spring onions
2 tsp medium curry powder
1 tsp garam masala
Zest of 1 lime, juice from half the lime
2 tbsp fresh coriander, chopped
1 400g tin of chickpeas, drained and mashed roughly
100g fresh seedy wholemeal breadcrumbs
Salt and pepper.
1. Fry the mushrooms, garlic and spring onion in the oil and butter for about 5 minutes. Add the curry powder and garam masala, and cook for a further two minutes.
2. Add water, lime zest, lime juice, and the fresh coriander, and cook down until the mixture is fairly dry and most the liquid has evaporated.
3. Mix the mushroom mix into the chickpeas, breadcrumbs, egg and seasoning together. Shape the mixture with your hands into 4 patties.
4. Fry the patties in a hot pan with oil, for about 2-3 minutes on each side. Serve!