Aduki bean rissoles - Kitchen Garden Magazine

Gaby Bartai offers a delicious recipe for the perfect Aduki Bean Rissoles

Aduki beans produce stubby, crunchy sprouts, perfect for adding nutty interest to vegetable rissoles. You’ll find complete sprouting instructions on pages 60 to 63 of the February 2018 issue; aduki beans should be sprouted for a minimum of four days, and are at their best after six or seven.

Ingredients (makes 8–10)

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1 tbsp vegetable oil

1 medium onion, peeled and finely chopped

1 clove garlic, peeled and crushed

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65g (2¼oz) stale bread, crumbed

55g (2oz) aduki bean sprouts (sprouted weight)

70g (2½oz) carrot, grated

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55g (2oz) mature Cheddar, grated

1 egg

1 tsp yeast extract

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1 tsp mixed dried herbs

½ tsp freshly ground black pepper

1. Heat the oil in a frying pan and fry the onion and garlic gently for five minutes.

2. Put the fried onion and garlic into a bowl with all the other ingredients, and mix everything together thoroughly.

3. Pick up ping pong ball-sized lumps of the mixture, shape them into balls, flatten them and put them into the frying pan (no need for more oil; what the onions left behind will suffice). Once in the pan, flatten each one further with a spatula.

4. Fry the rissoles over a moderate heat for about four minutes on each side, until they are golden-brown.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.