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melanie_booth in bento_recipe

Chickpea and Mushroom Rissoles

These rissoles/pattie kinda things are lovely hot or cold. When i pack them into a bento box, i put them in there, with a little pot of natural yoghurt to dip them in, and as you can see here, a simple lamb lettuce and cherry tomato salad. Its really scrumtious and does'nt take very long to make. If you like this recipe i have a bunch more bento-suitable recipes up on my blog: http://chef-mels-kitchen.blogspot.com/

Chickpea and Mushroom Rissoles (Makes 4- serves 2)

2 tbsp olive oil
Knob of butter
250g mushrooms, finely chopped
2 garlic cloves, crushed
50g thinly sliced spring onions
2 tsp medium curry powder
1 tsp garam masala
Zest of 1 lime, juice from half the lime
50ml water
2 tbsp fresh coriander, chopped
1 400g tin of chickpeas, drained and mashed roughly
100g fresh seedy wholemeal breadcrumbs
1 egg
Salt and pepper.

1. Fry the mushrooms, garlic and spring onion in the oil and butter for about 5 minutes. Add the curry powder and garam masala, and cook for a further two minutes.
2. Add water, lime zest, lime juice, and the fresh coriander, and cook down until the mixture is fairly dry and most the liquid has evaporated.
3. Mix the mushroom mix into the chickpeas, breadcrumbs, egg and seasoning together. Shape the mixture with your hands into 4 patties.
4. Fry the patties in a hot pan with oil, for about 2-3 minutes on each side. Serve!