• Lemon wedges, to serve
Bean salad• 2 x 425g cans butter beans, rinsed, drained
• Preheat oven to hot (200C). Line a tray with non-stick baking paper. Combine all rissole ingredients in a bowl. Season to taste with salt and pepper. Mix together to combine.
• Roll tablespoon measures of mixture into balls. Transfer to prepared tray. Bake for 12 to 15 minutes or until cooked through.
• Meanwhile, for bean salad, add beans, tomato, onion, coriander and olive oil in a medium bowl. Toss to combine.
• Serve rissoles with bean salad and lemon wedges.
Quantity per servingEnergy (kJ) 1465.23kJ
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