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Sunflower Sesame Rissoles Recipe
|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|
Serving size: Complete recipe
Calories 2747 Calories from Fat 1923
% Daily Value*
Total Fat 230 g353.3%
Saturated Fat 26 g130.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1010.2 mg42.1%
Total Carbohydrates 128 g42.6%
Dietary Fiber 57.6 g230.2%
Sugars 19 g
Protein 93 g186.3%
Vitamin A 261.5% Vitamin C 291.5%
Calcium 266.9% Iron 304.3%
*Based on a 2000 Calorie diet
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.