Chickpea, Ricotta and Sprout Rissoles recipe

Corporate Catering Centurion Pretoria

Vegetarian recipe for Chickpea and Ricotta Rissoles – serve with salads and dips

2 cans chickpeas, drained
1 medium onion, finely chopped
100ml parsley, finely chopped
30ml garlic paste
60ml Snowflake Cake Flour
15ml Robertsons Cayenne Pepper
5ml Robertsons Ground Turmeric
5ml Hot English Mustard
15ml Mrs Ball’s Chutney, Original
100ml breadcrumbs
1 egg
salt to taste
45ml canola oil

Snowflake Cake Flour
1 egg, beaten

125g La Campania Ricotta Cheese
15ml spicy mustard sauce
5ml Robertsons Ground Paprika
10ml parsley, finely chopped
200ml alfalfa sprouts

How to
Preheat oven to 200C. Coat a baking sheet with non-stick cooking spray.

In a food processor, add all rissole ingredients, except oil. Pulse into a smooth mixture.

Form small round balls and flatten slightly.

Dust rissoles with flour; place onto a flat surface and allow to rest for an hour.

Dip into flour, then egg and roll in breadcrumbs.

Place rissoles on baking sheet a little apart. Pour a little canola oil over each rissole and bake for 5min.

Meanwhile, make the topping by combining ingredients, keeping sprouts aside. Place rissoles onto a large plate, top with cheese mixture and garnish with sprouts.

Serve with chutneys, salads and dips.

Recipe provided by: Shanaaz Parker Author of many Recipe Books. For a Free Fusion Food and Home Magazine visit and for recipes

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