Recipes+
Ingredients
Method
1.Combine mince, chickpeas, breadcrumbs, curry paste, onion and egg in a bowl. Season with pepper. Firmly shape mixture into 8 rissoles, pushing chickpeas back into the centre of each rissole.
2.Cook rice in a saucepan of boiling water for 15 minutes or until tender. Drain. Cook beans in a separate saucepan of boiling water for 3 minutes or until tender. Drain.
3.Meanwhile, heat oil in a non-stick frying pan over moderate heat. Cook rissoles, in 2 batches, for 10 minutes each or until browned and cooked.
4.Divide rice, beans, salad and rissoles among serving plates. Serve topped with yoghurt.
You’ll need to process 1 slice of day-old bread to make the crumbs. If brown basmati is unavailable, serve with white basmati or doongara rice (also known as Clever Rice). Lunch boxes: Make rissoles into bite-sized patties, then add to lunch boxes for a low-GI ‘brain booster’ meal.
Note
