Author Jean Morrison
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.
Preparation time: 10 minutes, excludes standing time
Quantity: Serves 4
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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 bread crumbs
1/2 tsp salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup dried bread crumbs, extra
1 and 1/2 tablespoons oil
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, bread crumbs, salt and herbs. Mix well and stand for half an hour. Shape into patties and coat them in the extra bread crumbs Shallow fry in the oil over low heat until the patties are golden brown on both sides.
Don't make the onion too large in this recipe - a medium one is all that is needed. Use brown rice if you can as it is far more nutritious.
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