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
- Chop the vegetables roughly, put into the bowl of a food processor and blitz until they resemble coarse breadcrumbs.
- 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.
- Divide into 8 portions, press the mixture together to form patties. Coat well with flour.
- 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.
- 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
- 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.
- 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.
- Mix the yoghurt, toasted seeds, chilli paste and spinach together, season with salt and pepper. Chill until ready to serve.
