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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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When we opened our own little restaurant we were shocked at how much vegetarian food cost us to buy in. A friend gave us this recipe and they cost next to nothing compared to what we were paying for processed vegetarian which we had no idea of what they truly contained. Ingredients:
2 spring onions, finely chopped |
2 tablespoons olive oil |
1 cup tinned chickpeas, reserve liquid |
1/4-1/2 cup sunflower seeds |
1/2 cup sesame seeds |
3/4 cup finely chopped mushroom |
3 garlic cloves, crushed |
1/2 cup chickpea liquid |
1/2 teaspoon cumin |
1/2 cup dry breadcrumbs |
salt and pepper |
Directions:
1. Saute onion & mushrooms in oil about 5 minutes until softened.
2. In a food processor, combine garlic, chickpeas & liquid. Blend until smooth.
3. Transfer to a large bowl and add mushroom mixture.
4. Coarsely grind sunflower seeds in food processor.
5. Add to chickpea mixture with cumin & salt. Mix well.
6. Stir in breadcrumbs. Mixture will be soft.
7. Form into rissoles and roll in sesame seeds.
8. Bake at 180C for 20 minutes.
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