Nutty Bean Patties
Years ago when I first started experimenting with vegetarian rissoles
I used a lot of brown lentils.
Our son, Jeremy would
hate them. He would always insist that they looked
like lumps of dog p... and I would have heaps of
trouble getting him to eat them.
Fortunately I've
branched into other bases for vegetarian rissoles which are
now more acceptable.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
1 egg
1 medium onion, chopped roughly
1 can baked beans in tomato sauce
2 tablespoons peanut butter
1 tablespoon tomato paste
2 cups of cooked rice
3/4 cup of dried breadcrumbs
1/2 tsp salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup dried breadcrumbs, extra
1 and 1/2 tablespoons oil
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Method:
Place egg and onion in food processor. Lightly
process. Drain the tin of baked beans. Add beans
to processor. Slightly chop the beans. Place
mixture in a large bowl. Add peanut butter, tomato
paste, rice, breadcrumbs, salt and herbs. Mix well and stand for
half an hour. Shape into patties and coat them in the
extra breadcrumbs. Shallow fry in the oil over low
heat until the patties are golden brown on both sides.
Notes:
Don't make the onion too large in this recipe.
Use brown rice if you can as it is far more nutritious.
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