BROCCOLI, ALMOND + WHITE BEAN RISSOLES

GF | VEGETARIAN FRIenDLY | MAKES 12

Georgia-barnes-broccoli-rissoles-recipe

 

INGREDIENTS

  • 1 head broccoli, roughly chopped (stalk and all)
  • 1 x 400g can of organic white beans, drained and rinsed
  • 1/2 cup Italian parsley
  • 2 cloves garlic, roughly chopped
  • 1/2 cup almond meal
  • 1/4 cup grated parmesan cheese, plus extra for top
  • 2 free-range eggs
  • Salt and pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp flaked almonds

METHOD

  1. Preheat oven to 180oC fan forced. Line a baking tray with baking paper. 
  2. Blend broccoli, white beans, parsley, garlic and almond meal in a food processor to form a crumb-like mixture. Add parmesan cheese and eggs and blend into a thick paste. Season well with salt and pepper. 
  3. Using wet hands, shape mixture into 8 rissole-shaped patties.
  4. Place rissoles onto a lined baking tray. Sprinkle with parmesan, flaked almonds and drizzle with olive oil.
  5. Bake rissoles for 25 minutes, or until golden brown.

Serving Suggestion

  • Make a simple salad with slices of apple, spinach, rocket and pomegranate seeds. Dress with lemon juice, extra virgin olive oil and wholegrain mustard. Serve rissoles warm with salad and a spoonful of natural yoghurt. Deeelish!

Recipe, food styling and photography by Georgia Barnes.