Meatless Rissoles

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!

• Ready In: 1 hr 45 mins
• Yields: 30 Rissoles

Ingredients

• 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

1. Start by soaking the beans in boiling water for 30 minutes - 1 hour, or until the skins start to come off.
2. Drain the beans, and put them in a food processor, and pulse them for a few minutes, until the mixture resembles moist breadcrumbs.
3. Put the beans into a large mixing bowl, and add the eggs, flour, and breadcrumbs. Stir until combined.
4. Add all of the other ingredients, and mix well.
5. Shape the mixture into small balls, and flatten them with the back of a spatula.
6. Fry the rissoles in peanut oil until golden and crispy.
7. Serve with gravy, and steamed vegetables.