These rissoles are spicy, filling and full of flavour. The caramelised sweetness of the roasted butternut squash works so well with the fiery harissa paste I guarantee these will have you succumbing to second portions.
If you haven’t yet cooked with harissa paste, it originates from North Africa and has a wonderful spicy, earthy flavour consisting of peppers, dried red chillies, garlic, caraway seeds, ground cumin and coriander, tomato purée, salt and olive oil plus sometimes rose or mint, blended. If you don’t have time to make your own paste, most shops now stock it and the best one on the high street I have found is from good old M&S.
I like to serve these with a minty yoghurt dip and fresh salad, but they would be just as happy accompanied by a zingy tomato salsa or beetroot relish. The rissoles themselves are vegan friendly and they can be made in advance and shallow fried when needed so are perfect for when you are entertaining.
- 1 onion, diced
- 2 cloves of garlic
- 1 tin cannellini beans
- 1 small butternut squash, peeled, deseeded and diced
- 1 red pepper, deseeded and diced
- 2 cups dried breadcrumbs (either make your own and toast in the oven or buy ready-made)
- Handful of fresh coriander
- 1 tablespoon harissa paste
- Chillie flakes (optional)
- Salt and pepper
- Rapeseed oil (or vegetable oil)
- Olive oil
How to make:
- Preheat the oven to gas mark 7 (220 degrees Celsius) and add the diced butternut squash and red pepper to a baking tray along with a drizzle of oil and season with salt and pepper and a few chilli flakes if you like things extra spicy (optional).
- Put this in the oven to roast for approximately 45 minutes (or until golden brown and slightly caramelised).
- Sautee the diced onion and garlic in a saucepan with a drizzle of olive oil and season.
- Add the cannellini beans, harrissa paste and coriander then turn off the heat.
- Once the butternut squash and red peppers have roasted set aside half of the roasted squash to mash (this will help to bind the rissoles) and add the rest to the cannellini bean and harriassa mixture.
- Mash the remaining butternut squash with a fork and then add this to the mixture along with ½ a cup of breadcrumbs and mix until it forms a firm consistency.
- Put the rissole mixture in the fridge to cool for half an hour.
- Once cooled, take a handful of the mixture and role in your hands to form a rissole then coat in the remaining breadcrumbs (the easiest way is to put the breadcrumbs onto a plate and press the rissole into them).
- Now the rissoles are coated, put them into the fridge once again to cool before shallow frying them (this will help ensure they don’t fall apart whilst cooking).
- Heat up enough rapeseed oil (or vegetable oil) to cover the base of a non-stick saucepan and shallow fry the rissoles until golden brown.