OK well these were both pretty much invented along the way re: flavouring ingredients
So the contents etc are a bit random
The basic recipe is 1 tin beans, drained and about 85g rice plus garlic & whatever herbs/spices you want. Cooked the rice then mash everything up and cook as snausages. I got the original idea from
here:
Snausages
(makes 8 large ones @
2 for 0.5 syns on EE/Green)
Ingredients:
- 1 tin cannelini beans, drained
(you could use any plain cooked beans for this really, these were just what I had handy)
- 85 g wholegrain basmati rice (again a bit of a guesstimate on quantity but I think it was about right)
Spices/flavourings:
I used the following, but it was a case of adding stuff, tasting and adding more stuff as I thoguht it needed it - so the selection looks slightly strange - I would alter it a bit next time:
- 3 cloves garlic, crushed
- 2 tbsp tomato ketchup
2 syns (you could probably use tomato puree as Free tbh)
- 1 tsp chilli flakes
- 1.5 tsp mixed herbs
- 1 tsp Garam masala
- 1 tbsp curry powder
Method:
- Cook the rice until tender (about 20 min)
- Meanwhile put the beans and all other ingredients in a whizzer to mix roughly (alternatively just mash them up with a fork)
- When the rice is cooked, drain well, mix with the bean mix and mash again
- Lay it all on a large piece of cling film, compress it firmly into a block, wrap tightly and store in the fridge overnight to firm up and allow the flavours to mingle
When ready to cook:
- preheat the oven
- unwrap the mix, cut into 8 slices and roll carefully but firmly into sausage shapes
- Carefully lay on a lined, Fry-light sprayed tray, cover in foil and bake for about 15-20min or until warmed through
- Meanwhile heat a non-stick frying pan or skillet sprayed in Fry Light
- When the snausages are heated through carefully place on the pan/skillet for a minute or so each side to crisp up the outside
You could probably just fry these from scratch on the skillet but Id not tried them before and as they are so big I wasn't sure they'd heat all the way through before they burnt on the outside, so I warmed them in the oven first
I liked them but they were pretty dry, so next time I might try adding some cheese or an egg or something. They were very fragile so you have to be careful picking them up etc.
Snausage mix:
Wrap firmly in the fridge overnight to firm up and mix flavours:
Cut into sausage shapes:
Bake covered for 15-20min to warm through:
Fry to crisp sides up:
Serve with chips & salad:
:drool: 
)
