I\’m not a great fan of risoles but they serve a purpose, like at a BBQ. I wasn\’t sure if I\’d keep this recipe because it\’s time-consuming and messy, like all risoles – but at least they aren\’t all meat, being padded out with buckwheat (good) and haloumi (not-so-good). Maybe leftover pearled couscous would work equally well in place of buckwheat. I\’ve never tried it.
- 180g haloumi
- 500g mince
- 1 onion
- 3 garlic cloves
- 2 tsp paprika
- 3 rhhd
- 1 cup raisins
- 1 cup buckwheat
- parsley
Method:
- Cook the buckwheat in the pressure cooker with 1.75 cups of water for 4 minutes (fast release). Allow to cool so do this earlier in the day or place in the fridge ASAP.
- Use a food processor to blitz onion garlic, paprika, eggs, parsley and mince.
- Tip this into a large bowl and add the buckwheat and raisins by hand.
- Form into patties.
- Chill in the fridge if time permits.
- Shallow-fry for 2 to 3 minutes on each side. Rest on a paper towel.
- Serve in a bun with beetroot and other burgery things.