Recipes

Polenta and scarlet runner bean rissoles

Name: Polenta and scarlet runner bean rissoles
Prep time: 45 min
Cook time: 10 min
Ingredients: specific-field

#spermidine

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.

Shop products online

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.

Print recipe

Products you need for this recipe

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Pumpkin seeds coarsely chopped

The purest flavour of pumpkin seeds in its finest form!…

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€ 3,89 – € 14,29 incl. VAT., excl. Shipping costs

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1-minute-polenta fine-grain

Count to 60, keep stirring with a spoon and its…

from € 3,49 incl. VAT

€ 3,49 – € 6,49 incl. VAT., excl. Shipping costs

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Scarlet runner beans ready-to-eat

Scarlet runner beans a small miracle of nature! These Queens…

from € 3,49 incl. VAT

€ 3,49 – € 17,00 incl. VAT., excl. Shipping costs

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Delicious recipes from young gourmets

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Polenta and scarlet runner bean rissoles Difficulty level: easy 45 Min. Preparation time 4 Portions 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. Shop products online 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. Print recipe

Polenta and scarlet runner bean rissoles

Preparation

Serving suggestion

Pumpkin seeds coarsely chopped

1-minute-polenta fine-grain

Scarlet runner beans ready-to-eat

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Preparation

Serving suggestion

Estyria Naturprodukte GmbH

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