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Archive for July 9th, 2010

I have long been on the look out for a good Nut Burger/Cutlet/Rissole recipe.  From time to time I buy ready made Goodlife (Fairtrade) Nut Cutlets which are useful for a quick meal, but want to find a successful recipe to make something similar myself.  I may well end up experimenting using some of the ingredients from the back of the packet however there is one recipe I have made that is rather good and just needs a bit of ‘tweaking’ before I post it!  This recipe for Nut Rissoles is definitely a ‘keeper’ and one of the quickest nut ‘burger’ recipes I have come across, although the recipe is finished in a tomato sauce rather than grilled or baked, which keeps the rissoles moist.  The little patties are quickly mixed and shaped while the sauce is cooking.  After that it is just a quick 25-30 minutes in the oven.

The recipe comes from Rose Elliot’s Complete Vegetarian Cookbook.  Originally called Brown Nut Rissoles in Tomato Sauce the recipe suggests using almonds or hazelnuts.  I used a mixture of almonds, hazelnuts and walnuts.  The cheese and egg in the recipe is not noticeable and helps to bind the mixture together.  I see no reason why these Rissoles might not be frozen as I have previously made nut burgers in bulk and stored them in the freezer.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Nut Rissoles with Tomato Sauce
(Serves 3-4)

1 quantity of  Simple Tomato Sauce (sauce in original recipe has no herbs)

Nut Rissoles
1 small onion, finely chopped & fried in 1tbsp olive oil
125g/4ozs roughly chopped nuts, single variety or mixed
50g/2ozs soft white or wholemeal breadcrumbs
50g/2ozs Cheddar cheese, finely grated
2 heaped tsp tomato purée
1 egg
½tsp dried thyme
sea salt & freshly ground black pepper

1.  Preheat the oven to 180oC/350oF/Gas 4.

2.  Before making the rissoles make Simple Tomato Sauce and leave it to simmer.

3.  Mix the rissole ingredients together well, season to taste and form into 6 to 8 equally sized slightly flattened balls with your hands.

4.  Place them in the base of a shallow greased dish and pour over the tomato sauce.

5.  Bake for 25 -30 minutes.

6.  Serve with pasta or rice sprinkled with grated parmesan cheese plus a green vegetable or green salad.

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