Sunflower Sesame Rissoles
|Sesame seeds||225 Gram (8 Ounce)|
|Sunflower seeds||225 Gram (8 Ounce)|
|Dried marjoram||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Green pepper||1 Large, cored, seeded and finely chopped|
|Celery stick||2 , finely chopped|
|Carrot||1 , grated|
|Tomato||1 , quartered|
Preheat the oven to 180Â°C/350Â°F/Gas 4.
Grind the sesame seeds in a blender, then the sunflower seeds, making sure both lots are not too finely ground as the rissoles need some texture.
Put the seeds in a large bowl.
Mix in the herbs, cumin and tamari, then the green pepper, celery and carrot.
Put the tomato into the blender and blend briefly, allowing small lumps to remain.
Carefully stir the tomato into the seed mixture.
Take a handful of the mixture, form it into a smooth ball and flatten it.
Place it on a greased baking sheet.
Repeat to make 12-16 rissoles.
Bake the rissoles in the oven for 30-45 minutes, until browned.