Recipes

Scarlet runner bean & couscous rissoles served with fresh dip

  • #spermidine
  • #Vegetarian
Difficulty level: easy
  • 30 Min.Preparation time
  • 4Portions

Scarlet runner bean & couscous rissoles

  • 300 ml vegetable soup
  • 230 g couscous
  • 120 g Steirerkraft scarlet runner beans PDO, ready-to-eat (chopped)
  • 120 g curd
  • 80 g mozzarella (grated)
  • 2 eggs
  • 1 carrot (grated)
  • 1 medium onion (finely diced)
  • 2 garlic cloves (finely chopped)
  • Steirerkraft pumpkin seeds chopped
  • parsley, rosemary (chopped)
  • salt, pepper
  • olive oil
  • clarified butter

Pumpkin seed oil and horseradish dip

  • 250 g sour cream
  • 125 g crème fraîche
  • 20 g Steirerkraft pumpkin seed oil PGI
  • 1 garlic clove, finely chopped
  • Steirerkraft Styrian apple balsamic vinegar organic
  • salt, pepper
  • Steirerkren Styrian horseradish
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Preparation

  1. Pour the couscous into a bowl, pour the hot vegetable soup over the couscousand leave to soak. Lightly brown the onion, garlic and carrots in olive oil and add to the couscous along with the scarlet runner beans, mozzarella, curd, eggs and herbs. Mix together well and season with salt and pepper.
  2. Form the couscous mixture into disc shapes and roll in the pumpkin seeds. Then fry in the clarified butter until golden brown.
  3. Serve the scarlet runner beans & couscous rissoles with a pumpkin seed oil & horseradish dip.
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Pumpkin seeds coarsely chopped

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Scarlet runner beans ready-to-eat

Scarlet runner beans a small miracle of nature! These Queens…
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Styrian pumpkin seed oil PGI made from sun-ripened pumpkins by…
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Apple-balsamico vinegar organic Premium

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Scarlet runner bean & couscous rissoles served with fresh dip

Difficulty level: easy
  • 30 Min. Preparation time
  • 4 Portions

Scarlet runner bean & couscous rissoles

  • 300 ml vegetable soup
  • 230 g couscous
  • 120 g Steirerkraft scarlet runner beans PDO, ready-to-eat (chopped)
  • 120 g curd
  • 80 g mozzarella (grated)
  • 2 eggs
  • 1 carrot (grated)
  • 1 medium onion (finely diced)
  • 2 garlic cloves (finely chopped)
  • Steirerkraft pumpkin seeds chopped
  • parsley, rosemary (chopped)
  • salt, pepper
  • olive oil
  • clarified butter

Pumpkin seed oil and horseradish dip

  • 250 g sour cream
  • 125 g crème fraîche
  • 20 g Steirerkraft pumpkin seed oil PGI
  • 1 garlic clove, finely chopped
  • Steirerkraft Styrian apple balsamic vinegar organic
  • salt, pepper
  • Steirerkren Styrian horseradish
Warenkorb Icon Shop products online

Preparation

  1. Pour the couscous into a bowl, pour the hot vegetable soup over the couscousand leave to soak. Lightly brown the onion, garlic and carrots in olive oil and add to the couscous along with the scarlet runner beans, mozzarella, curd, eggs and herbs. Mix together well and season with salt and pepper.
  2. Form the couscous mixture into disc shapes and roll in the pumpkin seeds. Then fry in the clarified butter until golden brown.
  3. Serve the scarlet runner beans & couscous rissoles with a pumpkin seed oil & horseradish dip.
Print recipe
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