These rissoles are great for lunchboxes, snacks or placed in between burger buns. They’re not only very versatile, but a good way to use leftover rice or an extra half cauliflower that’s lurking in the fridge.
Ingredients
| 1 | Broccoli head, cooked (Main) |
| 2 cups | Cauliflower, cooked (Main) |
| 1 cup | Brown rice, cooked (Main) |
| 2 tsp | Sumac |
| ½ cup | Rice flour |
| 1 cup | Chopped coriander |
| 1 Tbsp | Grated lime zest |
| 2 Tbsp | Fresh lime juice |
| 12 | Cos lettuce leaves (Main) |
Dressing
| 1 | Chilli, finely chopped |
| 25 cups | Fresh lime juice |
| 1 tsp | Tamari soy sauce |
| 1 tsp | Brown sugar |
Directions
- For the rissoles, into a kitchen processor place the cooked broccoli, cauliflower, rice, sumac, flour, coriander, lime zest and juice. Blitz until it is sticking together. Remove and roll into rissoles. Place on to a plate, cover and refrigerate until ready to cook.
- Make the dressing. In a small bowl combine the chilli, lime, fish sauce and sugar, combining well.
- To cook the rissoles heat a little oil in a frying pan. Cook a few at a time for a few minutes, browning before turning to cook the other side.
- Serve warm in cos lettuce leaves with a drizzle of dressing.