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! }
{ 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.
Photo by Georgia Barnes.
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