A little bit ugly, but a lot delicious, this recipe is a great all-rounder! Whether you’re meal-prepping, looking for grain-free recipes, hiding the veggies from the kids, need some veggie burger fillings or just want to try something different, these are delicious. I love vegetarian recipes, and probably have 2-3 vegetarian days a week. I make these for lunch or dinner and serve them with a simple salad made with slices of apple, spinach, rocket and pomegranate seeds and simple lemon juice, extra virgin olive oil and wholegrain mustard dressing. I’ve said below to serve them warm, but they’re just as tasty in a lunch box cold the next day!



  • 1 head broccoli, roughly chopped (stalk and all)

  • 1 x 400g can organic cannellini beans, drained and rinsed

  • 1/2 cup Italian parsley, roughly chopped

  • 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


Preheat oven to 180*C fan forced. Line a baking tray with baking paper.

Blend broccoli, cannellini 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.

Using wet hands, shape mixture into 8 rissole-shaped patties.

Place rissoles onto a lined baking tray. Sprinkle with parmesan, flaked almonds and drizzle with olive oil.

Bake rissoles for 25 minutes, or until golden brown.

Serve rissoles warm with a simple side salad and a spoonful of natural yoghurt. Deeelish!