These vegetarian rissoles are great served either hot as a meat substitute or served cold in a sandwich.
Preparation Time: 20 mins
Cooking Time: 15 mins
Yield: 4 x 2 patty servings
Place chickpeas and soybeans into a food processor and blend until chunky.
Add coriander, chilis, garlic and ground cumin; blend. Add the egg and lime juice and blend until the mixture is smooth.
Form into 8 patties and fry in a non-stick frying pan with a little olive oil.
* Please carefully check the ingredients of these products to ensure they contains no gluten, if a gluten-free recipe required.