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.

For U.S. measurements and oven temperatures 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

 

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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