15 minute preparation, 6-8 minutes cooking time (I use left over rice for this recipe)

Makes 12-13 Chipolatas

 

Ingredients

• 1 Cup of brown cooked rice (cold)

• 1 Can of red kidney beans drained

• ½ cup sun dried tomatoes

• 1 Tbspn Dried onion

• ½ tsp Garlic powder

• 1-2 tsp Smoked paprika

• ½ tsp Cumin

• ½ tsp Coriander

• Pinch or two of Chilli

• ¼ tsp Mustard

• Pinch Salt

• Pepper to taste

• Wholegrain breadcrumbs

 

Method

1. Blend rice, beans and tomatoes in a food processor

2. Mix in spices, dried onion and garlic.

3. Add enough breadcrumbs to form a manageable consistency

4. 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.

5. 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