Rice, bean and pumpkin rissoles
Instructions
Cook the rice in plenty of boiling salted water for 35 minutes; drain and let cool completely.
Cut the pumpkin into cubes and transfer to a baking sheet lined with parchment paper; season with the unpeeled garlic cloves, bay leaves, and rosemary, salt, pepper, and extra virgin olive oil to taste.
Bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the pumpkin is very soft.
Add the well-drained beans to the rice and blend half of the mixture with an immersion blender. Remove the garlic and herbs from the pumpkin and mash it with a fork, then add it to the rice and bean mixture.
Add a few sprigs of chopped parsley, garlic powder, curry powder, and soy sauce; season with salt and pepper, stir, and refrigerate for 30 minutes.
Knead the dough and shape it into flattened rissoles with slightly dampened hands (add breadcrumbs only if necessary). Coat them in breadcrumbs and transfer them to a baking sheet lined with parchment paper. Drizzle with a little extra virgin olive oil and bake the rissoles in a preheated oven at 180°C (350°F) for about 20 minutes, turning them gently halfway through.
Prepare the sauce: mix the yogurt with the lemon juice, chopped parsley to taste, the thyme leaves, a few tablespoons of extra virgin olive oil, salt, and pepper; mix well.
Serve the rissoles hot or warm with the yogurt sauce.
