Serves 4
Ready in about 50 minutes plus 4-6 hours chilling time
Syns - Green - FREE
Extra Easy - Free
Ingredients
For the sauce
400g can chopped tomatoes
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp ground cinnamon
2 tsp celery salt
2 tsp English mustard powder
4 tbsp artificial sweetener
salt and freshly ground black pepper
for the "sausages"
Fry light
1 carrot, finely diced
1 onion, finely diced
1 celery stick, finely diced
2 garlic cloves, finely diced
1 baby leek, finely diced
170g risotto rice
650ml hot vegetable stock
400g red kidney beans, drained, washed and lightly mashed with a fork
A handful of fresh parsley, finely chopped.
Method
1. Place all the sauce ingredients in a saucepan and bring to the boil. Reduce the heat to low and cook for 15-20 minutes, stirring occasionally. Season to taste and set aside to cool.
2. Meanwhile, spray a large non-stick frying pan with Fry light and place over a medium heat. Saute the carrot, onion, celery, garlic and leek for 5-6 minutes, or until softened. Add the rice and stir for 2-3 minutes.
3. Add the stock a ladleful at a time. Stir and allow the stock to be absorbed before adding the next ladleful (should take about 15-20 minutes). Remove from the heat, stir in the beans and parsley, then season. Spread the mixture onto a non-stick baking sheet. Cover and chill in the fridge for 4-6 hours, or overnight if time permits, until the mixture is firm.
4. Divide the mixture into 12 portions and shape each portion into a sausage. Heat a non stick griddle pan or skillet over the medium-hot barbecue and spray with fry light. Carefully cook the "sausages" for about 3-4 minutes on each side, or until golden brown. Serve them with the tomato sauce on the side.
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