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Delicious Vegetable Rissoles recipe - a favorite from our yoga retreat

Delicious Vegetable Rissoles

Makes 10 Rissoles

150g grated carrot

1 medium zuchini, topped and tailed

65g leek, finely chopped

1 garlic clove, crushed

200g chopped button mushroom

25g butter

200 firm tofu, diced

100g unsalted cashew nuts, blended

100g breadcrumbs

1 tablespoon tamari or soy sauce

1 tablespoon runny honey

Salt and pepper

flour for coating

Rice bran oil for frying

Prepare the vegetables and, using your hands, squeeze out any excess liquid from the grated carrot and zuchini. Melt butter in a frying pan and saute the leek, garlic, carrot and zuchini for 2 minutes. add the mushrooms and cook, stirring occasionally, for 2-3 minutes.

add the tofu, cashew nuts, breadcrumbs, tamari, honey and seasoning, mix well and form into 10 rissoles. (Tip keep hands wet as you do this). Coat in flour and saute in the oil for about 2 minutes on each side, until golden.

Source - Aiden's baby book :-)

Annabel Karmel's New Complete Baby and Toddler Meal Planner.

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