Potato and Almond Rissoles

  • Serving: 4
  • Prep time: 10 m
  • Cook time: 25 m
  • Ready in: 35 m
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Almonds contain folate or folic acid, this vitamin is essential for the healthy formation of blood cells and the proper development of the unborn foetus.

Ingredients

Nutrients

Protein 12g
Carbohydrate 31g
Fat 25g
Fiber 3g
Sodium 0.3g
Kcals 395
kJs 1660

Step by Step Methods

  • 1

    Peel the potatoes and cut into small pieces. Put in a pan of salted boiling water. Boil for 20 minutes, or until soft enough t mash. Drain well, then return to the pan.

  • 2

    Mash the potatoes with a fork or potato masher, until smooth. Stir in the parsley, flaked almonds and half the ground almonds. Mix together until well combined. With floured hands, mold the potato and almond mixture into 8 rissoles.

  • 3

    Spread the remaining ground almonds on a clean work surface. Add the rissoles and turn gently in the ground nuts until thoroughly coated. Heat the oil in a large, heavy based non stick frying pan. Fry the rissoles for 3-4 minutes, turning frequently, until browned and cooked through. serve with pepper slices and lettuce.

Tips & variations

  • It is important to turn the rissoles frequently in step 4, or the coating of ground almonds is likely to burn.

  • If preferred, coat these tasty rissoles in seasoned dried bread crumbs instead of the ground almonds in step 3.

  • These nutty rissoles make a great vegetarian main meal. They also taste great with grilled fish, pork or lamb.

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