VeganMoFo

Monday, 1 September 2014

MoFo'ing rissoles!

Finally September is here! Now to blog for an entire month on food from Wales. I'm going to start by veganising some traditional Welsh recipes, and as I clutch at straws for ideas toward the end I'll be making non-traditional dishes using local Welsh ingredients. Sound good? It will be! I'm all for comforting, filling food which Welsh food usually is. It's unpretentious, uncomplicated and usually made with readily available, relatively cheap ingredients. Hooray!

So for the first day of MoFo (can I sing this each day to the tune of the first day of Christmas?) I bring you vegan rissoles! Traditionally they are available filled with meat or cheese, and I made a cruelty-free cheese-style rissole for MoFo. You cannot live in Wales and not have had a rissole. They're bloody lush.

Ingredients

For the filling
2 large organic potatoes
A handful of grated or finely cubed cheezly (cheddar style)
A bunch of organic spring onions
1 tbsp chives
3tbsp nutritional yeast
1/4 tsp paprika
1/4 tsp garlic powder
1/2 tsp onion powder
Salt & pepper to taste

For the coating
Cornflour
Almond milk
Natural breadcrumbs

Method

Chop, peel and boil your potatoes then mash when ready. Add a little margarine if you like. I didn't have any to hand though and they were still lovely. Set aside to cool then finely chop and sautee your spring onions but not to browning point.
Mix all the filling ingredients in a large bowl. Now you're ready to coat them (this is kinda messy).

Separate the cornflour, almond milk and breadcrumbs in to three different dishes making sure you have plenty of room to roll the balls around.
Form the rissole mixture into balls, roll first in the cornflour. followed by the almond milk (you might want to use a pastry brush for this to stop them getting soggy) followed by the breadcrumbs.

Once you've assembled your rissole balls they are ready to cook. Traditionally these are deep fried but I hate fried food so I oven baked mine. Be prepared for them to lose their shape if you bake them though. They should be ready when the breadcrumbs are golden brown.

Enjoy your cheesy carby balls of goodness whilst they're still hot :)



12 comments:

  1. Yum! I try to avoid frying too so oven baking rissoles works for me. Your MoFo theme is awesome!

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  2. Those look amazing! I'm looking forward to your theme.

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  3. Those look amazing! I don't think I've ever seen these before, or at least recognised what they were. Yours is one of the themes I've been anticipating, so I'm looking forward to seeing what else you come up with!

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  4. Cheesy carby balls of goodness - sounds like a winner to me :)

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  5. That looks amazing! And I can't wait to learn all about Welsh food. I know nothing.

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  6. looks forward to seeing your welsh goodies - I am not that familiar with welsh food but love a good rissole

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  7. Oh my, that looks scrumptious. If everything is going to be as good as this, I'm eager to see your following recipes!

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  8. Is it bad I was born in Wales, grew up in Wales, and still spend at least half the year there, and yet I've never had a rissole? My brother and Dad would love these, I think I might have to make them!

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  9. Is it bad that I was born in Wales, grew up in Wales, and spend at least half of each year there and yet I've never eaten a rissole? I think my brother and Dad would love this, so I shall have to make it for them some time! Thanks for the recipe! :)

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  10. Love your theme! I know next to nothing about Welsh cooking so it's really interesting to learn. Plus give rissoles a try since they sound absolutely delicious. :)

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