Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 4.33 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 400grams Plant-based v2mince®
- 2 cloves garlic, crushed
- 1tablespoons harissa Middle Eastern spice blend
- 1 large carrot, coarsely grated
- 420grams can no-added-salt chickpeas, drained, rinsed
- 1/4 bunch mint, leaves picked
- 2 small lemons
- 1tablespoons extra virgin olive oil
- 1 cup dairy-free coconut yoghurt
- 1/2 loaf Turkish bread, sliced, toasted
Nutrition per serving
2650kJ / 630Cal
2650 Kilojoules or 630 Calories
30% of daily energy intake*
Protein
28.0grams
Fat
27.5grams
Carbs
46.8grams
Sugars
6.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Let the plant-based deliciousness speak for itself. Go ahead and wow a crowd with these vegan rissoles taking a starring role at your next barbecue party.
Method
Step 1 of 4
Place v2mince®, garlic and spice blend in a large bowl. Mix to combine. Divide mixture into 12 portions. With damp hands, shape into rissoles.
Step 2 of 4
Heat a greased barbecue plate or grill over medium heat. Cook mince for 12 minutes, turning, or until browned and cooked through.
Step 3 of 4
Meanwhile, combine carrot, chickpeas and half of the mint in a bowl. Juice 1 lemon. Drizzle over oil and lemon juice. Toss to combine.
Step 4 of 4
Serve rissoles with coconut yoghurt, chickpea salad, bread, remaining lemon cut into wedges, and remaining mint.
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