Broccoli, Almond and White Bean Rissoles

Broccoli, Almond and White Bean Rissoles

{ This tasty main is gluten free, vegetarian and vegan! Pair with a simple salad and serve rissoles warm with a spoonful of yoghurt! }


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

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.

Prep time: 15 MINUTES
Cook time: 25 MINUTES
Total time: 40 MINUTES
+ 8 +

Photo by Georgia Barnes.

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Categories: MAINS.