Nut Rissoles

These are delicious vegetable burgers tried and tested over many years. Eat them with or without a bun.

The recipe evolved when I had my restaurant and I still make them today.  The spinach raita is a great sauce to eat with them. Again, either in or out of a bun.

Nut Rissoles

Makes 8

650g mixed vegetables – eg. Carrots, celery, onion, leek, fennel, pepper, celeriac, squash, broccoli, cauliflower…

100g chopped mixed nuts

100g breadcrumbs

1 egg or 2 tbsp flax powder

1 tsp curry powder

1 tsp dried mixed herbs

Salt & pepper

Flour for dusting – I used gram flour in the photo, but wholemeal spelt or rye also works well.

Oil for frying

  1. Chop the vegetables roughly, put into the bowl of a food processor and blitz until they resemble coarse breadcrumbs.
  2. Tip into a mixing bowl, add the breadcrumbs, egg or flax powder, curry powder, mixed herbs, salt & pepper. Mix everything together well and allow the mixture to sit for 10mins.
  3. Divide into 8 portions, press the mixture together to form patties. Coat well with flour.
  4. Heat about 5mm oil in a large frying pan, when a piece of rissole, dropped into the oil sizzles, it’s hot enough. Fry the rissoles in two batches, approx. 5mins each side, then drain on kitchen paper.
  5. Eat hot with spinach raita or cool & either refrigerate or freeze for use later. Re-heat, at 180C/350F/Gas5 for 15 to 20 mins on a baking sheet.

Spinach Raita

300g fresh or 2 blocks frozen leaf spinach

1dstsp oil

1 tsp cumin seeds

½ tsp mustard seed

350ml natural yoghurt

1 tsp red chilli paste or to taste

salt and pepper

  1. If using frozen spinach, defrost, squeeze out the water from the blocks and chop finely. If using fresh spinach, steam in a little water, drain, squeeze out the water between 2 plates and chop finely.  Allow to cool.
  2. Heat the oil in a small pan and fry the cumin and mustard seeds until they start to pop. Tip into a bowl and allow to cool.
  3. Mix the yoghurt, toasted seeds, chilli paste and spinach together, season with salt and pepper. Chill until ready to serve.
an image of vegetables ready to blitz in a food processor
an image of blitzed vegetables in a food processor
an image of formed nut rissoles ready for coating in flour
An image of floured nut rissoles ready for frying
An image of frying nut rissoles
An image of fried nut rissoles, draining on kitchen paper, ready to eat.