Broccoli and cauli rissoles

Babiche Martens

These rissoles are great for lunchboxes, snacks or placed in between burger buns. They’re not only very versatile, but a good way to use leftover rice or an extra half cauliflower that’s lurking in the fridge.

Ingredients

1	Broccoli head, cooked (Main)
2 cups	Cauliflower, cooked (Main)
1 cup	Brown rice, cooked (Main)
2 tsp	Sumac
½ cup	Rice flour
1 cup	Chopped coriander
1 Tbsp	Grated lime zest
2 Tbsp	Fresh lime juice
12	Cos lettuce leaves (Main)

Dressing

1	Chilli, finely chopped
25 cups	Fresh lime juice
1 tsp	Tamari soy sauce
1 tsp	Brown sugar

Directions

1. For the rissoles, into a kitchen processor place the cooked broccoli, cauliflower, rice, sumac, flour, coriander, lime zest and juice. Blitz until it is sticking together. Remove and roll into rissoles. Place on to a plate, cover and refrigerate until ready to cook.
2. Make the dressing. In a small bowl combine the chilli, lime, fish sauce and sugar, combining well.
3. To cook the rissoles heat a little oil in a frying pan. Cook a few at a time for a few minutes, browning before turning to cook the other side.
4. Serve warm in cos lettuce leaves with a drizzle of dressing.