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…
This is a recipe that I use throughout spring and summer, adapting it to what’s in season: sprouting broccoli, asparagus, mangetout, French beans… Until then, here’s a winter version using bean sprouts, which you can harvest from your window-sill within a week – whatever the weather.
Ingredients (serves 2)
15g (½oz) butter
1 small onion, peeled, halved and sliced
Have an oriental-inspired dinner with this fragrant and colourful noodle dish.
• 3 nests fine egg noodles
• 1 small bunch spring onions
• 100g (3½oz) bean sprouts
• 140g (5oz) broccoli, chopped into small florets
• 140g (5oz) baby corn, halved
• 2 tbsp olive oil or sesame oil
• 1 red bell pepper, sliced
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