Vegetable Rolls

9 Ingredients

Number of servings

3 slice white bread, roughly chopped
400grams canned chick peas
1 carrot, peeled & sliced
1 zucchini, sliced
3 green shallots, thinly sliced
1/2 cup exta tasty cheese, grated
2 eggs, lightly beaten seperately
2 sheet rolled frozen butter puff pastry sheets
2/3 cup tomato chutney (to serve)

Nutrition per serving

29% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 2

Preheat oven to 180°C. Line a large baking tray with baking paper. Process bread in a food processor until breadcrumbs form (you will need 2 cups). Transfer to a large bowl. Add chickpeas, carrot and zucchini to the food processor. Process until finely chopped and well combined. Transfer to a bowl with breadcrumbs. Add shallots, cheese and egg. Season with salt and pepper.

Step 2 of 2

Place a sheet of pastry onto a flat surface. Cut in half. Using 1/3 cup of vegetable mixture, place along the long edge of the pastry, in a sausage shape. Gently roll pastry, enclosing filling. Place onto prepared tray. Repeat with remaining pastry and filling. Cut each long sausage shape into 3 rolls. Brush rolls with extra egg and sprinkle with sea salt flakes and freshly ground black pepper. Bake for 20 mins or until golden. Serve with chutney.