I had leftover mixed vegetables, stewed in a wok. I wanted to use them as a main course.So I made these very simple and healthy rissoles. Of course one can use every type of cooked vegetables leftovers one has, and if they don’t have cheeses or milk they could be perfect for people intolerant to lactose as well. They are perfect both as a yummy side dish and as a starter if one doesn’t want to eat them as a main course.
Time of cooking
15 minutes
Servings
3 people
What did I use
a little bowl, a blender, a cutting board, a knife, a colander
Ingredients
Mixed cooked vegetables, already dressed (I used stewed carrots, savoy cabbage, zucchini and onions) : 1 plate
Whole minced bread: 4 spoons
Egg: 1
Seeds oil
Ground curry to taste
Chickpeas flour as required
How did I do
I mashed the vegetables.
I added the egg and mixed well.
I added the bread and the curry, mixing until I had a soft but compact dough.
I formed balls with hands and passed them in the chickpeas flour.
I reheated a little oil in the pan.
I fried the vegetable balls both sides for few minutes.
I served hot with some rocket salad.
Buon appetito!
