BROCCOLI, ALMOND + WHITE BEAN RISSOLES

MAKES 8 | GLUTEN FREE

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INGREDIENTS

  • 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

METHOD

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.

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!