Prep 1 hr 30 mins
Cook 15 mins
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!
- 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
- 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.
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.