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Healthy Vegan Anti-Inflammatory Rissoles

October 17, 2021
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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 🙂

Dairy Free

Flexible

Gluten Free

Low FODMAP

Nightshade Free

Pescatarian

Vegan

Vegetarian

Dairy Free

Dairy Free

Flexible

Flexible

Gluten Free Icon

Gluten Free

FODMAP Friendly Icon

Low FODMAP

Nightshade Free

Nightshade Free

Pescatarian

Pescatarian

Vegan

Vegan

Vegetarian

Vegetarian

Hi! I’m Stephie

A long-time sufferer of arthritis, I cook foods using ingredients that can help control the symptoms, and aim to reduce joint inflammation.

This site is dedicated to sharing my recipes, with the hope of helping others :)

Read more about my story here…

Follow me for a regular dose of anti-inflammatory recipes!

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