Vegan Risotto Cakes
Prep time:
Cook time:
Total time:
- For the vegan risotto:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely sliced
- Large handful fresh marjoram (or 1 heaped teaspoon dried)
- Zest of 1 lemon
- 300g risotto rice
- 300g sliced Brussels sprouts (or finely chopped kale)
- 200ml dry white wine (optional)
- 900ml vegetable stock (add an extra 200ml if you don't use white wine)
- 2-3 tablespoons nutritional yeast flakes, such as Marigold
- Salt and pepper to taste
- For the vegan risotto cakes:
- 2 teaspoons chia seeds soaked in 1 tablespoon hot water
- 400g can canellini beans, drained
- Vegetable oil for frying
- Vegan Risotto:
- Over a medium heat, warm the olive oil and gently saute the onion for 10 minutes, stirring occasionally.
- Add the garlic, lemon zest and marjoram and cook for another couple of minutes.
- Stir in the rice and Brussels sprouts, coating the ingredients well with the olive oil.
- Add the white wine, if using. Stir well and then start slowly adding the stock.
- Add the stock a little at a time, stirring well each time until the stock is absorbed.
- When all of the stock is absorbed and the rice is cooked, remove from the heat and stir in the nutritional yeast and add salt and pepper to taste.
- Vegan Risotto Cakes:
- Soak the chia seeds in the water for about 15 minutes.
- Crush some of the beans then mix all of them (the whole and the crushed beans) into the risotto.
- Add the soaked chia seeds and mix well.
- Form the risotto into balls and flatten into patties.
- Heat the oil in a shallow frying pan and fry the risotto cakes until crisp and golden, ensuring that they're heated all the way through.
Recipe by Veggie Runners at https://www.veggierunners.com/2015/01/27/vegan-risotto-cakes/
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