We love this tasty vegetarian recipe from the South African Mushroom Farmers Association that uses mushrooms and healthy carbs to form a filling and nourishing dish!
Mushroom, Sweet Potato and Brown Rice Rissoles
15ml olive oil
1 onion, diced
2 garlic cloves, crushed
250g button mushrooms, sliced
3ml curry powder
200g sweet potato, cooked and mashed
150g cooked brown rice
120g fresh breadcrumbs or gluten-free breadcrumbs
45ml fresh coriander, finely chopped
1 egg, beaten
salt and milled black pepper
gluten-free flour or polenta, for shaping
olive oil, for brushing
sliced red onion
bowl of guacamole
- Heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, or until softened. Increase the heat and fry the mushrooms for 3 minutes. Stir in the curry powder and cook for another minute. Set aside and allow to cool.
- Place the sweet potato, rice, breadcrumbs, coriander and egg into a mixing bowl. Season with salt and pepper and mix well. Add the mushroom mixture and mix together.
- Using lightly floured hands, shape spoonfuls of the mixture into rissoles or patty shapes. Coat both sides of the rissoles in gluten-free flour or polenta.
- Lightly brush both sides of the rissoles with olive oil and lightly fry, or cook under a grill for 3-4 minutes per side, or until golden. Pat dry on paper towel. Serve in lettuce cups, with grated carrot, sliced red onion and some guacamole.