I pretty much grew up eating Franco’s fish ‘n’ chips down on Aberavon seafront and I know anyone who reads this, who has also experienced the creamy, deep fried chip that Franco’s offer will agree they are the best chips ever. I’ve often found myself eating chips in other places, both in the U.K and abroad and comparing them to the humble chip at Franco’s and none of them are as good. Even now while I write this I can taste the distinctive flavour of their fatty product and all I want to do is rush out and get me some.
However, this post isn’t about Franco’s chips, this post isn’t even about Aberavon, it is about rissoles and one which was inspired by the cheesy rissole that Franco’s offer.
As the cheesy rissole is the only vegetarian option Franco’s make, I’ve found myself enjoying one many a time with a side of chips; staring aimlessly out over the oil slicked waves to Swansea, savouring every mouthful of that deliciousness.Now that dairy no longer agrees with my me and I’m vegan, I decided to try and make my own vegan Cheezy rissoles in the hope I could recreate that delightful treat I’ve enjoyed many times over the years as a vegetarian.Obviously my vegan rissoles aren’t as good as Franco’s rissoles and rightly so: creamy, cheesy and deep fried, I was never going to achieve that. However, they still didn’t disappoint my hungry tastebuds.
I decided to use butterbeans and pea protein in my rissoles, mainly to add a bit more protein to them. But, you can omit both and use more potato and plain flour if you like or even chickpeas instead.
- 600g White Potato
- 200g Butterbeans
- 120g White Onion or Leek (finely chopped)
- 20g Nutritional Yeast
- 25g Pea Protein
- 125ml Non- GMO Soy Milk
- 10g Margarine
- 50g Vegan Cheese (optional)
- 1-2 Tsp Garlic Powder
- 2 Tsp Dijon Mustard
- 2 Handuls Fresh Parsley
- 1 Tsp Thyme
- 1 Tsp Sea Salt
NB: when combined with the garlic and nutritional yeast, the soy milk gives off a cheezy flavour that I haven’t achieved with other dairy-free milk.
- 2 Slices of Wholemeal Bread
Pre heat an oven to 175c (fan assisted)
Peel and chop the potatoes and onion, and place them in a saucepan to boil. Remove when they are soft enough to mash.
Heat a frying pan and when hot enough, add in the butter and sautée the leek or onion until it starts to soften.
Next, drain the butterbeans and place them in a food processor with the milk, nutritional yeast, and fresh parsley, and blend until smooth. Now, pour the smooth butterbeans into the potato and mash them with the remaining ingredients (minus the bread) until everything is well combined. Taste the rissoles to see if they anymore seasoning.
Leave the rissole mixture to cool, before forming it into large balls.
Blend the bread into breadcrumbs.
Lastly, coat the rissoles evenly in breadcrumbs and place on a lined baking tray – I also sprayed them with low fat spray – before popping them into the oven for 15 minutes or until they are golden all over.
Now serve with some chips and peas, sit back and imagine you’re at the beach.
For more vegan recipes follow me on Instagram and please tag me in any of the recipes you try here, as I would love to hear your feedback, whether it’s good or bad.
© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.