Mushroom, sweet potato & brown rice rissoles
A satiating vegetarian recipe combining mushrooms and nutritious foods.
Ingredients
- 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
Instructions
- 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.