Recipes
Polenta and scarlet runner bean rissoles
Difficulty level: easy
- 45 Min.Preparation time
- 4Portions
Polenta
- 80g fine-grain Steirerkraft polenta
- 300 ml vegetable soup
- spices
- savory, lemon thyme
Rissoles for frying
- sunflower or rapeseed oil
- cooked polenta
- 425 g Steirerkraft scarlet runner beans PDO ready-to-eat
- 50 g wholemeal breadcrumbs
- 2 eggs
- 2 tbsp chopped herbs to taste
- salt and pepper
To finish
- 100g of vegetable strips (such as corn, pepper, tomatoes, courgettes etc.) can be added
- Mixed frozen vegetables can also be used.
For the coating
- Steirerkraft pumpkin seeds, chopped
- sunflower seeds
- Add sesame or breadcrumbs taste.
Preparation
- Cook the vegetable soup, add the fine picked herbs and cook the polenta. Reduce to the lowest heat and whisk the ingredients until the moisture has evaporated. Put the pan to one side and leave to cool.
- Pour the cooked beans from the can and mash down with a fork. Mix together all the ingredients and leave to stand for 10 minutes. Then form rissoles from the mixture with damp hands and roll them in the coating mix.
- Heat some oil in a large pan and fry the rissoles on both sides until crispy.
Serving suggestion
Ideally, serve the rissoles with a crisp green salad marinated with Steirerkraft pumpkin seed oil or a sour cream dip. Mix the sour cream with a little garlic, herbs and salt.
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