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.
- 1000g White Potato
- 200g White Onion or Leek (finely chopped)
- 1/3 Cup Nutritional Yeast
- 125ml Non- GMO Soy Milk
- 30g Margarine
- 100g Vegan Cheese (optional)
- 1-2 Tsp Garlic Powder
- 1.5 Tsp Onion Powder
- 2 Tsp Dijon Mustard
- 2 Handuls Fresh Parsley
- 1 Tsp Thyme
- 1 Tsp Sea Salt
- 1/4 Tsp Black Pepper
- 2 Slices of Wholemeal Bread
Pre heat an oven to 175c (fan assisted)
Peel and chop the potatoes and place them in a saucepan to boil. Remove when they are soft enough to mash.
Heat a frying pan with the vegan butter and when hot enough, sautée the finely sliced leek or onion until it starts to soften.
Mash the potatoes and stir in the ingredients, including the leek.
Now leave the rissole mixture to cool, before forming it into large balls and coating it in the breadcrumbs. When the rissole mixture cools, it will be easier to form into balls.
Place the rissoles 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.
NB: You can also deep fry these babies for a truly authentic british rissole.
Now serve with some chips and peas, sit back and imagine you’re at the beach.
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© The Hungry Welsh Girl 2016
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