These delicious rissoles really bring out the earthy flavours of mushroom, sage and rosemary. They can be served hot or cold.
For the rissoles
- 1 ½ tbsp groundnut oil
- 1 onion finely chopped
- 1 clove garlic crushed
- 100g mushrooms finely diced
- 90ml water
- 1 tsp marmite
- 100g wholemeal breadcrumbs
- 100g mixed nuts chopped
- 1 tbsp flat-leaf parsley finely chopped
- 1 tsp sage finely chopped
- 1 tsp rosemary finely chopped
- Salt and freshly ground pepper to taste
For the coating
- 75g wholemeal bread
- 3 cream crackers broken up
- 1-2 medium eggs, beaten
- 250ml groundnut oil you may need more or less depending on your pan size
- To make the rissoles: Heat the oil in a large frying pan. Fry the onion and garlic for 5 minutes until soft. Add the mushrooms and cook for about 10 minutes, until the liquid has come out of them and evaporated. Add the water and marmite then cook for a further 2 minutes.
- Put the wholewheat bread and nuts together into a grinder and process into fine crumbs.
- Add the crumb mixture to the fried mushrooms, along with all remaining rissole ingredients. Season to taste.
- To make the coating: Put the wholemeal bread and cream crackers together into a grinder, a little at a time, and process into fine crumbs.
- To finish the rissoles: Put the fine crumbs into a small bowl and put the beaten egg into a separate small bowl.
- Shape the mushroom mixture into 8 even sized rissoles (or make four large ones for a main course). Dip each rissole in the beaten egg first and then coat with the crumbs.
- Heat the oil for frying in a deep rimmed frying pan. The pan should be big enough that only about 1cm of the rissoles are submerged in the oil. Shallow fry the rissoles until crisp and golden brown, turning as you cook to ensure evenness. Try not to put too many in the pan at once as this help prevent them from breaking up.
- Drain on kitchen paper. Serve hot with tomato sauce, or cold as a part of buffet.