Light and tasty rissoles, with a Thai undertone. Only because I didn’t bother cleaning out the food processor…

Thai Flavoured Blackbean Rissoles, with avocado, tomato and cucumber salsa.

When I made the Thai Green Curry Paste, I didn’t bother to wash out the food processor following a mild inspiration that the leftover paste might be enough to flavour the Blackbean rissoles I wanted to invent for dinner.

How right I was.

In that paste-sullied food processor I added all this and blended to a nubbly mix:

100g dried black beans that I soaked and slow cooked for 3 hours
50g quinoa flakes
50g chia seeds
2 tbsp coconut oil
1 young coriander plant
1 tsp cumin powder
1 tsp sea salt

It’s all just tossed in the food processor. Easy peasy.

At first it’s a bit moist, but I left it in the processor for an hour or so, and the quinoa flakes and chia seeds did a fine job of thickening it up by absorbing the moisture. Ready for rolling. I got 15 golf ball sized rissoles out of this.

I rubbed coconut oil on my hands first, and the rissoles didn’t stick. And my hands are softer.

Guess what I fried them in? Coconut oil, of course. And made a simple salad of avocado, cherry tomatoes, cucumber, shallots, lime juice and sea salt.

They didn’t even hint at falling apart at any point. Perfect after a few minutes on each side, to crisp up and cook through.