Meatless Rissoles

Name: Meatless Rissoles
Ingredients: 500 g black-eyed peas; 1 cup flour; 1 cup breadcrumbs; 2 eggs; 14 cup grated cheese; 34 cup grated carrot; 4 tablespoons soy sauce; 2 tablespoons dark mirin; 2 teaspoons minced garlic; 1 large onion, diced; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon fenugreek seeds; 1 tablespoon turmeric; 2 teaspoons instant chicken bouillon granules; 1 teaspoon fish sauce; 4 tablespoons chili sauce

17 ingredients

8 steps

Ingredients

500 g black-eyed peas
1 cup flour
1 cup breadcrumbs
2 eggs
14 cup grated cheese
34 cup grated carrot
4 tablespoons soy sauce
2 tablespoons dark mirin
2 teaspoons minced garlic
1 large onion, diced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon fenugreek seeds
1 tablespoon turmeric
2 teaspoons instant chicken bouillon granules
1 teaspoon fish sauce
4 tablespoons chili sauce

Directions

1

Start by soaking the beans in boiling water for 30 minutes - 1 hour, or until the skins start to come off.
2

Drain the beans, and put them in a food processor, and pulse them for a few minutes, until the mixture resembles moist breadcrumbs.
3

Put the beans into a large mixing bowl, and add the eggs, flour, and breadcrumbs.
4

Stir until combined.
5

Add all of the other ingredients, and mix well.
6

Shape the mixture into small balls, and flatten them with the back of a spatula.
7

Fry the rissoles in peanut oil until golden and crispy.
8

Serve with gravy, and steamed vegetables.