BROCCOLI, ALMOND + WHITE BEAN RISSOLES
MAKES 8 | GLUTEN FREE
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 180oC 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.
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!