Adzuki and Pumpkin Rissoles
400g can adzuki beans, rinsed and drained
<< about ¾ cup dried beans soaked overnight, drained and cooked in a
pot for about 30 mins with a tsp of salt, 1 tsp sugar and ½ tsp
chopped dried chillies. Drained and blitzed to a pulp >>
1 onion, diced
½ tbls ginger, grated
2 clove garlic, crushed
2 to 3 cups pumpkin, peeled and steamed, then blitzed
A pinch of arame, soaked until soft then drained << not used, sub Kombu
<< a piece of Kombu, soaked for 5 mins and chopped into small pieces >>
2 tbls chives, finely chopped << not used..
½ cup coriander, finely chopped
1 tsp tamari
½ tsp sesame oil << not used
Cup brown rice flour << not used
Used about 1 cup plain flour.
1 teaspoon beef stock powder
Put the chopped onions, chopped Kombu, coriander, garlic, blitzed
beans and pumpkin in a bowl. Mix. Then add the flour and mix well, if
a little to wet add a bit more flour. Can be soft but not runny..
Don’t bother making patties, use a spoon and ladle mixture in pattie
size into a med to hot frypan. Flatten with the back of the spoon.
Allow to cook and turn over a few times to ensure complete cooking.
Serve with wedges done in oven.
Adapted from Janella's recipe.