Recipe by RalMiska
I'm not a vegetarian, but occasionally I cook vegetarian meals for my dad (He hates them, but they're good for his diabetes!) These are Thai style rissoles, made with black eyed beans, and they're absolutely delicious!
Top Review by Sigo
Nice recipe but I broiled it in a oven and not fried; also I preferred an all-vegetarian recipe so I removed the chicken broth, which is just there for tase and the fish sauce and the eggs. Looks like I took out a lot but really this recipe as posted is a bit over the top -- too rich for my blood. Nice meatball variation though and without the "meats" quite good.
- 500 g black-eyed peas
- 1 cup flour
- 1 cup breadcrumbs
- 2 eggs
- 1⁄4 cup grated cheese
- 3⁄4 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 See How It's Made
- Start by soaking the beans in boiling water for 30 minutes - 1 hour, or until the skins start to come off.
- Drain the beans, and put them in a food processor, and pulse them for a few minutes, until the mixture resembles moist breadcrumbs.
- Put the beans into a large mixing bowl, and add the eggs, flour, and breadcrumbs. Stir until combined.
- Add all of the other ingredients, and mix well.
- Shape the mixture into small balls, and flatten them with the back of a spatula.
- Fry the rissoles in peanut oil until golden and crispy.
- Serve with gravy, and steamed vegetables.