Nutty rissoles

I first tasted these rissoles about twenty years ago at Emilia's Vegetarian restaurant in North Curl Curl, Sydney Australia. We had a friend who worked there and as we were moving from NSW, the chef kindly gave us the recipe. ( I will have to find the chocolate beetroot cake in my files- that too is divine and different)

These are divine and if you have a food processor, so quick and easy to make. They need a sauce to go with them; the kids use tomato sauce/ketchup and we use a sweet chilli dipping sauce. I serve with mash potato and a salad.

These rissoles taste even better the next day!

Nutty Rissoles

· 30g of butter
· 1 finely chopped onion
· 1 large clove of garlic finely chopped
· 225g finely chopped mixed unsalted nuts
· 175g finely chopped mushrooms
· 100g chopped fresh parsley
· 2 tablespoons tomato puree or paste
· 100g bread crumbs
· 1 tablespoons Soya sauce
· 1 beaten egg
· salt and pepper to taste
· flour for rolling in

Pan Fry onion and garlic until soft, cool.
Add to large bowl with other ingredients and combine well.
Roll in flour and shape into rissoles.
Set in fridge for at least 1 hour.
Lightly fry in butter.