Mains

Zucchini Rolly Pollies

A good old sausage sizzle can be tricky if you are looking for a meat free alternative.  These little Zucchini Rolly Pollies are the perfect substitute.

So delicious in a bread roll with some caramalised onion, relish, rocket and cheese you’ll want to eat way more than you should.  Another way to enjoy them is with some creamy mash, peas on the side and a splash of gravy.

The base veggie here is zucchini which is full of wonderful health properties.  Did I read somewhere that the anti oxidants in zucchini slow down the ageing process? Hmmmm………not sure about that one.  Anyway, the goodness is in the skin, so keep it on, just give it a seriously good wash first.

The rice, egg and Panko crumbs dry up the mixture and help bind these little sausages in the cooking process.  I love Panko crumbs because they’re so light and fluffy, but I’m sure normal bread crumbs would be ok.  Be patient when cooking these lovelies, they can be a bit fragile as you turn them, but they do firm up once all sides are cooked.

This recipe should give you enough for a fabulous family lunch.  If by some miracle, you don’t eat them all, fill a few bread rolls with your leftovers and pop them in the fridge for school lunches the next day.  Two meals in one – who wouldn’t be happy with that?

Zucchini Rolly Pollies

If you are looking for a vegetarian sausage these little Zucchini Rolly Pollies are perfect.  Served in a bread roll with some lovely caramelised onion, cheese, relish and rocket they make a great vegetarian BBQ option.

Course Main Course
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Author Helen

Ingredients

  • 1 cup Brown Rice, uncooked
  • 1 Brown Onion, finely chopped
  • 3 Garlic Cloves, finely grated or minced
  • 2 Zucchini, coarsely grated
  • 1 Large Carrot, coarsely grated
  • 2 Eggs
  • 3 cups Panko Bread Cumbs
  • 1 tablespoon Curry Powder
  • 1 teaspoon Cummin
  • 1 teaspoon Turmeric
  • 2 teaspoon Salt
  • Olive Oil for frying

To Finish Off

  • 2 Brown Onions sliced into rings
  • Bread Rolls
  • Relish
  • Cheese, thinly sliced
  • 1 cup Rocket
  • Olive Oil for frying
  • Tomato or BBQ Sauce (optional)

Instructions

  1. Cook brown rice as per package instructions and set aside.  Ensure rice is well cooked and very soft.

  2. Coat frying pan with olive oil and place over medium heat.  Once oil is warm  add finely chopped onion and fry until slightly browned.  Add garlic, grated zucchini and carrot and fry until soft and liquid evaporated.  Add curry powder, cumin and turmeric and fry for a further minute until fragrance released.

  3. Transfer ingredients from fry pan to a large mixing bowl.  Add well cooked brown rice, eggs, panko crumbs and salt.  Mix through until well combined.

  4. Taking a handful of mixture, shape into small sausage. Continue with remaining mixture.

To Finish Off

  1. Coat frying pan with oil and place on stove over medium heat.  Add onion rings and cook until soft and brown, adding extra oil if necessary.  Once onions are cooked, remove from pan and set aside.  Then add sausages in small batches, turning as each side browns. 

  2. Cut bread rolls in half and toast top side.  Remove from grill, spread one half of the roll with relish, then add cheese.  Return to the grill until bread is slightly browned and cheese melted.  Remove from grill, add caramelised onion, sausage and rocket.  Drizzle with your choice of tomato or BBQ sauce.

 

 

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