VEGETABLE RISSOLES
Second dish
Vegetable rissoles are a delicious main course, crisp golden patties with a tasty and colourful vegetable filling.
INGREDIENTS
Potatoes
350 g
Carrots
160 g
Green beans
160 g
Courgette
150 g
Broccoli
70 g
100 g
Medium eggs
2
Clove garlic
1
Parsley
1 sprig
Extra virgin olive oil
as required
Nutmeg
to taste
Black pepper
to taste
Salt
to taste
FOR THE COATING
Breadcrumbs
40 g
Medium egg
1
Vegetable rissoles are a delicious main course, crisp golden patties with a tasty and colourful vegetable filling.
To make the vegetable rissoles, first cook the potatoes in a large pan with plenty of salted water for 35-40 minutes, then peel while still warm, purée using a ricer and place in a large bowl. Now for the vegetables. Cut the broccoli up and cook for 30 minutes. Now chop the carrots, green beans and courgettes. Place all the vegetables in a large pan, add olive oil and a peeled garlic clove. Season with pepper and cook for about 10 minutes so that the vegetables are still slightly crisp. When the vegetables are cooked, allow to cool. Take the potatoes and add the grated Grana Padano, lightly beaten eggs, salt, pepper and nutmeg. Add all the vegetables and the chopped parsley. Mix well to obtain the right consistency. With wet hands, shape the rissoles, using about 55 g of mixture for each. Prepare a tray with beaten egg and another with breadcrumbs. Coat the rissoles first in the egg and then in the breadcrumbs. Continue until all the mixture is used. Fry the rissoles in plenty of pre-heated groundnut oil, turning carefully to brown both sides. Remove from the oil and drain on kitchen paper before serving.
Buon appetito!