1. 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.
2. 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.
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.Print recipe
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