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Lunch – Superfood Combos

Mushroom, sweet potato & brown rice rissoles

A satiating vegetarian recipe combining mushrooms and nutritious foods.
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Prep Time 25 minutes
Cook Time 15 minutes
Course Lunch, Superfood combos
Cuisine French
Servings 4


  • 15 ml olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 250 g button mushrooms, sliced
  • 3 ml curry powder
  • 200 g sweet potato, cooked and mashed
  • 150 g cooked brown rice
  • 120 g fresh breadcrumbs or gluten-free breadcrumbs
  • 45 ml fresh coriander, finely chopped
  • 1 egg, beaten
  • salt and milled black pepper
  • gluten-free flour or polenta, for shaping
  • olive oil, for brushing

To Serve:

  • lettuce cups
  • carrot, grated
  • sliced red onion
  • bowl of guacamole


  • Heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, or until softened.
  • Increase the heat and fry the mushrooms for 3 minutes. Stir in the curry powder and cook for another minute.
    Set aside and allow to cool.
  • Place the sweet potato, rice, breadcrumbs, coriander and egg into a mixing bowl. Season with salt and pepper and mix well.
  • Add the mushroom mixture and mix together. Using lightly floured hands, shape spoonfuls of the mixture into rissoles or patty shapes.
  • Coat both sides of the rissoles in gluten-free flour or polenta. Lightly brush both sides of the rissoles with olive oil and lightly fry, or cook under a grill for 3-4 minutes per side, or until golden.
  • Pat dry on paper towel. Serve in lettuce cups, with grated carrot, sliced red onion and some guacamole.
Keyword lunch, superfood