Vegetable Rissoles - Recipe Share

Delicious Vegetable Rissoles

My darling mother used to make these and our family would demolish them in an instant. Young and old we all loved them. Mother was an extra ordinary cook and we still to this day crave her wonderful food.

This recipe is my attempt at recreating her masterpiece; mine were pretty close but not exact but still delicious and even nicer the next day. I mostly eyeballed the quantities, and I will try to outline what I used approximately.

2 Medium Zucchini
2 small-medium eggplants
2 medium sized potatoes
1 cup of frozen peas, lightly boiled
A small handful of chopped flat leaf parsley
3 cloves of chopped garlic
Italian style breadcrumbs, or better yet homemade breadcrumbs from good quality oven dried Italian bread
2 eggs
A good sprinkling of Parmesan cheese
2-3 tablespoons of plain flour
Salt & Pepper to taste
Once you have incorporated all ingredients, fry one as a test to check for firmness and taste. If you need to adjust do so before frying off as a batch.

Note: If you like you can add, cooked bacon pieces, garlic powder instead of fresh garlic, and parsley flakes instead of fresh parsley.

Note 2: Try to squeeze out excess moisture from zucchini after they have been cook.ed. Consistency should be not too wet and not too dry, that said do not over fill mixture with too much flour, better to add more breadcrumbs and a little more cheese.

Method:

As per video. They are easy to make, I hope you enjoy if you do try them.

Thanks Mum, ILU x





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