BEET­ROOT RISSOLES

Sunday Tasmanian - Tassie Living - - NEWS -

SERVES 4

Pre­heat oven to 200°C. Place beet­root in cen­tre of a large piece of foil, driz­zle with oil and sprin­kle with 1 tsp cumin. Seal the foil around beet­root to form a par­cel and place onto a bak­ing tray. Roast for 30 min­utes or un­til ten­der.

Place 1 can drained, rinsed chick­peas into a food pro­ces­sor and pulse un­til chopped. Slip skins from beet­root (dis­card skins), halve beet­root, add to the food pro­ces­sor and pulse. Add re­main­ing cumin, co­rian­der seeds, potato flour, pars­ley and lemon zest, then sea­son. Stir to com­bine.

Us­ing ex­tra potato flour to keep your hands dry, shape the mix­ture into rissoles. It should make about 12 pat­ties. If mix­ture is too wet, add more flour. Heat 2 tbs oil in a fry­pan over medium heat. In batches, cook pat­ties 3-4 min­utes a side. Re­move from pan and keep warm.

In a fry­pan, heat 100ml oil over medi­umhigh heat. Add re­main­ing chick­peas and cook un­til crisp. Drain on pa­per towel.

In a small bowl, com­bine the re­main­ing 60ml olive oil, lemon juice and vine­gar.

Place rissoles on dish with salad leaves, re­served beet­root leaves, goat’s curd and crispy chick­peas. Driz­zle with dress­ing, top with freshly ground black pep­per. Serve. “These earthy, meat-free rissoles are great as left­overs the next day as well” 700g small beet­root, small leaves

re­served to serve 200ml ex­tra vir­gin olive oil, plus ex­tra

to driz­zle 2 tsp cumin seeds, crushed 2 x 400g cans chick­peas, drained, rinsed 1 tsp co­rian­der seeds, crushed 100g potato flour, plus ex­tra to dust 2 tbs chopped flat-leaf pars­ley Finely grated zest and juice of 1 lemon 2 tbs bal­samic vine­gar 150g mixed salad leaves Goat’s curd to serve

NU­TRI­TION • 11G PRO­TEIN • 8G SAT FAT • 53G CARB • 17G SUGARS • 405MG SODIUM • 645 CAL (2710KJ)

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