Nut Rissoles Veg
Hot Vegetarian Nuts Main Course
Unsalted Mixed Nuts, finely chopped
Onion, finely chopped
Garlic Clove, crushed
Freshly chopped Parsley
teasp Dried Mixed herbs
teasp Tabasco Sauce
and Black Pepper
Oil for shallow frying
1. Melt the
butter in a pan, add the onions and garlic and fry gently for 4-5 minutes
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
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
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