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Nut Rissoles Veg HT MC 70mins Serve 4 Hot Vegetarian Nuts Main Course Ingredients 225g/8oz Unsalted Mixed Nuts, finely chopped25g/1oz Butter 175g/6oz Onion, finely chopped 1 Garlic Clove, crushed 175g/6oz Mushrooms, chopped 100g/4oz Fresh Wholemeal Breadcrumbs 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
Instructions
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.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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