Vegetarian Rissoles

[irish daveyboy]

Ingredients:

1 carrot, peeled & sliced

1 courgette, sliced

3 scallions, thinly sliced

400g can chick peas, drained & rinsed

gluten-free tomato chutney, to serve (optional)

2 Tbls olive oil

1 cup gluten-free plain flour (orgran)

½ cup grated cheese

1 egg, lightly beaten

3-4 slices gluten-free longlife white bread

Method:

Place bread in a processor and make breadcrumbs about 2 cups.

Transfer to a large bowl.

Place chickpeas, carrot and courgette in the food processor.

Process until finely chopped and combined.

Add to the breadcrumbs.

Add scallions, cheese and egg.

Season with salt and pepper if desired.

Form mixture into 4 large or 8 smaller patties.

Lightly coat each in gluten-free plain flour.

Heat a non-stick frying pan over a medium heat.

Add 2 tbs of oil.

Add rissoles and cook for 3 minutes on each side until light golden and heated through.

Transfer to a large plate.

Cover with foil to keep warm.

To Serve:

Cut 4 gluten-free rolls in half and spread liberally with Mayonaise

Place rissoles between bun and squeeze on copious amounts of gluten-free Tomato sauce.

serve with Fries (skinny chips)