Nut and butternut squash rissoles - vegetarian recipe
Nut and butternut squash rissoles provide a tasty, crunchy and nutritious vegetarian main course. They are inexpensive to make, and full of good healthy natural ingredients. The simple recipe below will guide you through making them from scratch.
Cook Time
Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 4 large rissoles
Ingredients
- 3 oz (150 g) chopped mixed nuts
- 3 oz (150 g) butternut squash, (peeled and deseeded)
- 1 small red onion
- 1 clove garlic
- 1 tomato
- 1 slice brown bread, (dry or stale bread is best - for making breadcrumbs)
- 1 egg
- A handful of fresh herbs, such as sage and thyme
- Seasoning, salt and pepper
- 1-2 tablespoons cooking oil, for shallow frying
- Finely chop the peeled and deseeded butternut squash. Chop the red onion, garlic, and the fresh herbs, and fry all together in a little of the cooking oil in a shallow frying pan. Cook gently until the onions and squash are cooked through, the pieces of squash should be soft when pierced with a sharp knife.
- Break up the bread into pieces and use the chopping setting in a food processor to grind it into coarse breadcrumbs. Leave these in the food processor bowl, then add the chopped nuts and the cooked onion and squash mixture.
- Take the skin off of the tomato, chop into quarters, and add this along with the egg to the ingredients. Whizz it all up together in the food processor for a few seconds, until it is all evenly mixed and there are no large lumps of anything left. These last two wet ingredients will bind the whole mixture together.
- Take a handful of the mixture and pat into rissole shapes, of about 1 cm or 1/2 inch in thickness, ready for frying. This quantity can be divided into four to make four good sized rissoles, which will each serve one person.
- Gently fry the rissoles over a low heat until golden brown on each side. Remove from the pan as soon as they are done and serve.
Serving suggestions
They are perfect served with a side salad and new potatoes, can be used in place of meat with a roast dinner, or try them in a bread roll with lettuce and mayo for a healthy veggie burger.
