15 minute preparation, 6-8 minutes cooking time (I use left over rice for this recipe)
Makes 12-13 Chipolatas
Ingredients
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1 Cup of brown cooked rice (cold)
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1 Can of red kidney beans drained
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½ cup sun dried tomatoes
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1 Tbspn Dried onion
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½ tsp Garlic powder
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1-2 tsp Smoked paprika
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½ tsp Cumin
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½ tsp Coriander
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Pinch or two of Chilli
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¼ tsp Mustard
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Pinch Salt
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Pepper to taste
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Wholegrain breadcrumbs
Method
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Blend rice, beans and tomatoes in a food processor
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Mix in spices, dried onion and garlic.
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Add enough breadcrumbs to form a manageable consistency
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Now either form mixture into little logs or place 1 tablespoon of mixture into plastic wrap and roll into shape and then twist the ends to form chipolatas.
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Cook in a skillet with a lid for first side, remove lid and turn every few minutes until browned on each side
NB: These can be made as normal sized sausages and used for sausage sizzles or hotdogs. Use in casseroles, sliced in a sandwich or on top of a pizza.
Smokey Chipolatas
