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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Meanderings through my cookbook 
Mmmmmmmm I bet this would be nice with cashews! Looks delicious!
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Catherine: Last time I used hazelnuts and a few brazils, but cashews would be wonderful I agree!
h/e
This is a favourite recipe of ours, from the Rose Elliot book. In fact we are having these tonight!
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Has been a while since we had these – thanks for the reminder! A lovely recipe.
h/e