Peanut Rissoles with Barbecue Sauce
- 1¼ cups (155g) unsalted roasted peanuts
- 1½ cups cooked brown rice
- 1 medium onion, chopped
- 2 eggs
- 2 tblspns smooth peanut butter
- 2 tblspns fruit chutney sauce
- 1½ tspns curry powder
- 2 tblspns oil
- 2 tspns cornflour
- ½ cup water
- ½ cup tomato sauce
- 2 tspns Worcestershire
- 1 tblspn brown sugar
- ½ tspn tabasco sauce
Blend or process peanuts and rice until finely chopped, add onion, eggs, peanut butter, chutney and curry powder; process until combined. Refrigerate mixture for at least 30 minutes.
Using lightly floured hands, shape mixture into 8 patties. Heat oil in large frying pan, add patties, cook for about 5 minutes or until browned on both sides; drain on absorbent paper. Serve with Barbecue Sauce.
Blend cornflour with water in small saucepan, add remaining ingredients, stir over high heat (or microwave on HIGH for about 3 minutes) until mixture boils and thickens.
Makes 8 rissoles.