Broccoli Rissoles With Pesto Carrots Recipe

Name: Broccoli Rissoles With Pesto Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb broccoli, cut into florets, stalks thinly sliced; 1 None egg; 1/2 cup breadcrumbs; 1 tsp Dijon mustard; 3 tbsp oil; 1 1/3 lb carrots, peeled and halved lengthways; 1 None lemon, juiced; 1 tbsp green pesto; 1/2 cup mozzarella, diced; 3 tbsp almonds, roughly chopped; None None fresh basil leaves, for garnish

Servings: persons

1 lb broccoli, cut into florets, stalks thinly sliced
1 None egg
1/2 cup breadcrumbs
1 tsp Dijon mustard
3 tbsp oil
1 1/3 lb carrots, peeled and halved lengthways
1 None lemon, juiced
1 tbsp green pesto
1/2 cup mozzarella, diced
3 tbsp almonds, roughly chopped
None None fresh basil leaves, for garnish

1
Cook the broccoli florets and stalks in boiling salted water for 8 mins. Drain, transfer to a bowl and mash with a fork. Add the egg, breadcrumbs and mustard, then season with salt and black pepper. Mix well and allow to rest for 20 mins.
2
Heat 1 tbsp oil in a saucepan and saute the carrots for 2 mins. Add the lemon juice and 1/2 cup water and season with salt and black pepper. Bring to a boil and simmer over low-medium heat for 8 mins, then stir in the pesto and keep warm.
3
Fold the mozzarella and half the almonds into the broccoli mixture. Form into 8 rissoles (patties). Heat 2 tbsp oil in a non-stick frying pan and pan fry the rissoles over medium heat for 2 mins on each side.
4
Arrange the rissoles and carrots on serving plates. Sprinkle with the remaining almonds and garnish with basil.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb broccoli, cut into florets, stalks thinly sliced, 1 None egg, 1/2 cup breadcrumbs, 1 tsp Dijon mustard, and more.

Yes, Broccoli Rissoles With Pesto Carrots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli Rissoles With Pesto Carrots

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