Broad bean and smoked garlic rissoles with panzanella salad

These tasty rissoles from Simon Rimmer served with Panzanella, a Tuscan tomato and pepper salad, make a great starter
By Simon Rimmer
Broad bean and smoked garlic rissoles with panzanella salad
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes plus 60 for chilling
  • Effort: medium


For the rissoles:

  • 30 g butter
  • 4 tbsp vegetable oil
  • 325 g onions, sliced
  • 225 g potatoes, mashed
  • 2 clove garlic, smoked and crushed
  • 100 g broad beans, peeled, blanced and finely chopped
  • 4 tbsp plain flour
  • 1 eggs, beaten
  • 200 g polenta

For the panzanella

  • 1 kg plum tomatoes
  • 2 red peppers
  • 2 yellow peppers
  • 1 small red chilli, deseeded and chopped
  • 100 g capers
  • 12 large green olives
  • 1 ciabatta bread, stale
  • 4 tbsp red wine vinegar
  • 5 clove garlic, crushed
  • 250 ml extra virgin olive oil
  • 1 handfuls leaves basil


1. For the rissoles, heat the butter and half the oil in a frying pan and slowly cook the onions until they are caramelised. Combine the onions with the potato, garlic and broad beans and make 6 small rissoles, approximately 7.5cm across.2. Roll each rissole in flour, egg, then polenta. Heat the remaining oil in a frying pan then shallow fry the rissoles for 2 3 minutes on each side.3. For the panzanella, cut the skinned tomatoes into quarters, scoop the seeds into a sieve and press to release the juice into a bowl. Put the quarters in a separate bowl.4. Preheat a grill to high. Skin the peppers by grilling them until they turn black. Put them in a plastic bag until cool and the skins will fall off. Then deseed them and cut each into about 8 pieces, Put into the bowl with the tomato quarters, then add the chilli, capers and olives.5. Tear the bread into big chunks and put in a separate bowl.6. Add the vinegar, garlic and oil to the tomato juice, season and whisk well, then pour over the bread and leave for about 1 hour.7. Finally, gently combine the tomato and pepper mixture with the bread and dressing, and garnish with basil leaves. Serve the rissoles with the panzanella.

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