I think I may just have found the ultimate Veggi burger/Rissole recipe I have been seeking for the past few years. I really love this one! It works and the consistency of the patty is really good.
Veggi Rissoles
1 ¼ cups mushrooms, finely chopped
1 small onion chopped
1 small courgette chopped
1 carrot chopped
¼ cup chickpeas
2 cups breadcrumbs or oats
1 egg
2 T chopped fresh parsley
Veggi Rissoles
1 ¼ cups mushrooms, finely chopped
1 small onion chopped
1 small courgette chopped
1 carrot chopped
¼ cup chickpeas
2 cups breadcrumbs or oats
1 egg
2 T chopped fresh parsley
1t mixed herbs
1t marjoram
1t tyme
1t marmite
1t dry vegetable stock
Oatmeal for shaping
Salt and black pepper
Cook the mushrooms for 8 -10 minutes, so that no moisture remains
Put the onions, courgette, carrots nuts and marmite in a food processor, until the mixture starts to bind together.
Stir in mushrooms, breadcrumbs or oats, herbs, stock and egg.
Chill for 30 minutes in the fridge
Fry in a little olive oil until brown. Can also be grilled, but in a pan.
1t marjoram
1t tyme
1t marmite
1t dry vegetable stock
Oatmeal for shaping
Salt and black pepper
Cook the mushrooms for 8 -10 minutes, so that no moisture remains
Put the onions, courgette, carrots nuts and marmite in a food processor, until the mixture starts to bind together.
Stir in mushrooms, breadcrumbs or oats, herbs, stock and egg.
Chill for 30 minutes in the fridge
Fry in a little olive oil until brown. Can also be grilled, but in a pan.
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