Recipes
Scarlet runner bean & couscous rissoles served with fresh dip
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
Preparation
- 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.
- Form the couscous mixture into disc shapes and roll in the pumpkin seeds. Then fry in the clarified butter until golden brown.
- Serve the scarlet runner beans & couscous rissoles with a pumpkin seed oil & horseradish dip.
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