So savoury, and softly and delicately textured like Mum’s homemade vegetable rissoles from my childhood.
Perhaps each time I make almond milk, I will make up a different use for the almond meal that’s left over. This one is a simple, fast and tasty rissole.
1 400g can of cannelini beans, drained and rinsed
2/3 cup (or so) of almond meal
4 tbsp yeast flakes
1 onion, chopped finely
1 medium carrot, chopped finely
2 tsps BBQ herbs and spices, I use Your Inspiration At Home‘s Grill Master Rub
Salt to taste, I used 1/2 tsp
1 tbsp coconut oil to fry the onion and carrot
2 to 3 tbsp coconut oil to fry the rissoles
Fry the onion and carrot in coconut oil until soft. Mix through the BBQ seasoning and leave in the pan for now.
Put the beans, almond meal, yeast flakes and salt into a food processor and add the onion and carrot mixture.
Blitz until it is combined but still nubbly.
Roll into patties (about 16) and fry in batches in coconut oil. They are delicate so be careful when you turn them over.