Mushroom, sweet potato and brown rice Rissoles, a vegan delight!

Are you looking for a recipe that can work for your meat-free Monday? Thanks to the South African Mushroom Farmers’ Association we have this excellent meatless recipe of tasty rissoles.

What is a rissole exactly? A rissole is usually made of a patty that is enclosed in either pastry, or rolled in breadcrumbs. It is usually baked or deep fried. Since it is baked or deep fried in pastry or bread crumbs you can substitute the patty for anything that will keep the form and hold the pastry or breadcrumbs together. Rissoles, also do not need to be shaped like a patty and can work well with prawns or shrimp as well.

However, if you are looking for a rissole that looks like a patty without the meat for your burger night, we have found mushrooms work the best.

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Mushroom, sweet potato and brown rice Rissoles

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Recipe by South African Mushroom Farmers’ Association Course: Food, Recipes

Prep time

30

minutes

Cooking time

40

minutes

Total timeminutes

Ingredients

• 15 ml olive oil

• 1 onion, diced

• 2 garlic cloves, crushed

• 250 g button mushrooms, sliced

• 3 ml curry powder

• 200 g sweet potato, cooked and mashed

• 150 g cooked brown rice

• 120 g fresh breadcrumbs or gluten-free breadcrumbs

• 45 ml fresh coriander, finely chopped

• 1 egg, beaten

• salt and milled black pepper

• gluten-free flour or polenta, for shaping

• olive oil, for brushing

• To Serve:

• lettuce cups

• carrot, grated

• sliced red onion

• bowl of guacamole

Method

• Heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, or until softened.
• Increase the heat and fry the mushrooms for 3 minutes.
• Stir in the curry powder and cook for another minute. Set aside and allow to cool.
• Place the sweet potato, rice, breadcrumbs, coriander and egg into a mixing bowl.
• Season with salt and pepper and mix well.
• Add the mushroom mixture and mix together. Using lightly floured hands, shape spoonfuls of the mixture into rissoles or patty shapes.
• Coat both sides of the rissoles in gluten-free flour or polenta.
• Lightly brush both sides of the rissoles with olive oil and lightly fry, or cook under a grill for 3-4 minutes per side, or until golden.
• Pat dry on paper towel. Serve in lettuce cups, with grated carrot, sliced red onion and some guacamole

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Looking for more delectable dishes to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.