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Nut Rissoles   Veg   HT  MC   70mins

Serve     Hot  Vegetarian   Nuts   Main Course   


225g/8oz Unsalted Mixed Nuts, finely chopped

25g/1oz Butter

175g/6oz Onion, finely chopped

1 Garlic Clove, crushed

175g/6oz Mushrooms, chopped

100g/4oz Fresh Wholemeal


1 tbsp Freshly chopped Parsley

2 teasp Dried Mixed herbs

2 tbsp Tomato Purée

1 teasp Tabasco Sauce

1 Egg, beaten

Salt and Black Pepper

Plain Flour

Vegetable Oil for shallow frying




1. Melt the butter in a pan, add the onions and garlic and fry gently for 4-5 minutes until soft.


2. Remove the pan from the heat and stir in the nuts, mushrooms, breadcrumbs, parsley, mixed herbs, salt and pepper. Mix well then add the tomato purée, Worcestershire sauce and sufficient beaten egg to bind the mixture. It should not be too wet.


3. Divide the mixture into 12 and with lightly floured hands, form each portion into balls then flatten into rissoles approximately 7.5cm/3 inches in diameter.


4. Arrange the rissoles on a floured baking tray and refrigerate for 30 minutes.


5. Preheat the oven to very low.


6. Heat a little vegetable oil in a large frying pan and fry half the rissoles for 5 minutes on each side until crisp and golden. Drain on kitchen paper and keep warm in the oven while you cook the remaining 6 rissoles in the same way. Serve hot.




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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