Healthy Vegan Anti-Inflammatory Rissoles

October 17, 2021

Oh my goodness these are DELICIOUS! I haven't stopped thinking about them since the last time I made them. The texture and flavour was unbelievable. I've had difficulties making veggie patties before that weren't dry and crumbly but I've finally managed to make a nice soft juicy mini-pattie that is delicious and of course nutritious :D

I think this would be suitable to have as a vegan option at a barbecue as well. It may take a little bit more prep than chucking a snag on the barbie however it is well worth the effort!

And another great thing is it doesn't require too many ingredients. A lot of these are already found in the pantry.

They'll go nicely with a salad or some flavoured rice, or have them as a snack, they reheat well on the fry pan on low heat.

Dietary Requirements:

This recipe is dairy free and suitable for those with a lactose intolerance.
And is perfect for those following a pescatarian, vegetarian and vegan diet!

Healthy Vegan Anti-Inflammatory Rissoles

Prep Time: 20 mins

Cooking Time: 15 mins

Serves: 4

A flavoursome healthy vegan option for a BBQ

Ingredients

Pattie ingredients:

2 x 400g cans of chickpeas, drained and rinsed
1 small grated zucchini
1 small onion, diced
4 cloves of garlic, minced
1 cup of rolled oats
1/3 cup of fresh coriander
1 tbsp of BBQ sauce
olive oil for cooking

Spices:

1 tbsp of paprika
1 tbsp of turmeric
1 tsp of cumin
1/2 tsp of chilli powder
1/2 tsp of cayenne pepper
1 tsp each of salt and pepper

Method

Step 1:
In a fry-pan on medium heat, cook the diced onion for approximately 3 minutes until soft, add garlic and cook for another minute, stirring constantly to ensure garlic doesn’t burn. Set aside in a bowl to cool.

Step 2:
Combine all the remaining pattie ingredients and spices into a blender, and blend until slightly broken down. Add garlic and onion and continue to blend until mostly smooth. It doesn’t matter if there’s some small chunks.

Step 3:
Grab a handful at a time of the mix, about 1/3 of a cup, and roll into balls and flatten slightly.

Step 4:
In a fry-pan, pour a generous amount of oil in and bring to a medium heat. Add the rissoles to the pan and flip constantly. Reduce heat if necessary to avoid burning the outside before cooking the inside.

Step 5:
Once cooked through, remove from pan and enjoy 🙂