NZ Plant-Based Rissoles & Roast Kumara Chunks
with Burger Sauce & Celery Slaw
- Soy
- Eggs
- Gluten
- Wheat
- Milk
Ingredients
200 g
Plant-Based Mince
(Contains: Soy; )
1
Kumara
1 packet
Burger Sauce
(Contains: Eggs; )
sachet
Louisiana Spice Blend
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1
Celery
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• Peel orange kumara and cut into bite-sized chunks. • Set your air fryer to 200°C. Place kumara into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place kumara on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! • In a medium bowl, add veggie mince, garlic paste, Louisiana spice blend, the egg, grated Parmesan cheese and fine breadcrumbs. Season with pepper and combine.
• Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side.
• While the rissoles are cooking, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix, a drizzle of white wine vinegar and olive oil and toss to coat. Season to taste.
• Divide plant-based rissoles, roasted kumara chunks and celery slaw between plates. • Serve with burger sauce. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Rissoles were tasty and well-seasoned; the Parmesan cheese added an extra boost of deliciousness.
- Ease of prep: Easy to cook, with the air fryer method for kumara receiving praise for good results.
- Suggestions: Consider blending the coleslaw into the rissoles for a different texture. Try serving with hot vegetables instead of slaw for a winter-friendly meal.
- Next-day meals: Cook this recipe earlier in the week, as the celery may not keep well in the paper bag.
