Broccoli Rissoles With Pesto Carrots

• 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

1. 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.
2. 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.
3. 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.
4. Arrange the rissoles and carrots on serving plates. Sprinkle with the remaining almonds and garnish with basil.

broccoli, egg, breadcrumbs, mustard, oil, carrots, lemon, green pesto, mozzarella, almonds, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/19857 (may not work)