Broccoli Rissoles With Pesto Carrots - cooking recipe

Ingredients

1 lb broccoli, cut into florets, stalks thinly sliced
1 None egg
1/2 cup breadcrumbs
1 tsp Dijon mustard
3 tbsp oil
1 1/3 lb carrots, peeled and halved lengthways
1 None lemon, juiced
1 tbsp green pesto
1/2 cup mozzarella, diced
3 tbsp almonds, roughly chopped
None None fresh basil leaves, for garnish

Preparation

Cook the broccoli florets and stalks in boiling salted water for 8 mins. Drain, transfer to a bowl and mash with a fork. Add the egg, breadcrumbs and mustard, then season with salt and black pepper. Mix well and allow to rest for 20 mins.
Heat 1 tbsp oil in a saucepan and saute the carrots for 2 mins. Add the lemon juice and 1/2 cup water and season with salt and black pepper. Bring to a boil and simmer over low-medium heat for 8 mins, then stir in the pesto and keep warm.
Fold the mozzarella and half the almonds into the broccoli mixture. Form into 8 rissoles (patties). Heat 2 tbsp oil in a non-stick frying pan and pan fry the rissoles over medium heat for 2 mins on each side.
Arrange the rissoles and carrots on serving plates. Sprinkle with the remaining almonds and garnish with basil.