Mum’s Nut Rissoles

Ingredients:

• 1⁄4 cup raw cashews
• 1⁄2 cup raw peanuts
• 1 1⁄2 cups chickpeas
• 2 eggs (cooked), beaten
• 1 cup buckwheat flour
• 1 small red onion (210g), diced
• 1 tsp garlic, minced
• 1 carrot (100g), diced
• 1⁄2 red capsicum (125g)
• Diced kernels from 1 medium corn, husk removed, and any hairs discarded (to make 80g of corn kernels)
• 1 celery stick (50g), diced
• 1 cup coriander, loosely packed
• 1 tbsp tamari
• 1 tsp smoked paprika
• 1⁄2 cup almond milk or milk of choice
• 1 tsp salt
• Olive oil, for frying

Crunchy Outer Layer

• 1⁄2 cup buckwheat flour
• 1 egg
• 1⁄2 cup breadcrumbs, made from blending old sourdough or gluten-free bread to make this dish GF

To Serve:

• Spicy garlic cashew cream (p78)
• lemon wedges
• 1 cup micro herbs or sprouts

• 1 cup raw cashews
• 1⁄2 cup coconut cream, plus extra if it won’t blend
• 1 lemon, to make 2 tbsp of juice and 1 tsp of zest
• 1 tsp fresh red chilli
• 1 tsp garlic, minced
• 1 tsp apple cider vinegar
• 1 tsp Dijon mustard
• 1⁄2 tsp smoked paprika
• 1⁄2 tsp salt

Method:

Rissoles

• Preheat oven to 200°C fan.
• Put the cashews, peanuts and chickpeas into a food processor. Blitz until it becomes a paste.
• Add the eggs into a medium mixing bowl and sift in the buckwheat flour.
• Add the mixture in the food processor and remaining rissole ingredients. Combine well with your hands.
• Roll the mixture into balls and set aside. It is easier to roll with slightly wet hands, lightly throwing between both hands.

Crunchy Outer Layer

• Put each ingredient in its own shallow bowl. You will have three bowls in total.
• First roll the balls in the flour, then into the egg and lastly the breadcrumbs.
• In a large fry pan, add 1 tablespoon of olive oil and bring to a medium- high heat.
• Carefully place the balls in the pan and shallow fry. After a few minutes, flip and continue to fry. They are done when each side is golden and crispy.
• Repeat the process for the remaining balls. Put the balls on a medium baking tray and cook for a further 10 minutes.
• Remove from the oven.
• Serve hot with spicy garlic cashew cream, lemon wedges and micro herbs.

Spicy Garlic Cashew Cream

• Place the cashews in a medium bowl. Cover with boiling water and leave to soak for 10 minutes. Once soaked, strain the water and wash the cashews well.
• In a high-speed blender, add the cashews, coconut cream, lemon juice and zest, chilli, garlic, apple cider vinegar, Dijon mustard, smoked paprika and salt.
• Blend until the mixture is smooth and creamy, stopping to scrape down the sides if necessary. If you’re having trouble blending the mixture, add a small amount of coconut cream.
• Once blended, transfer to a jar. It keeps in the fridge for up to 7 days. It will thicken in the fridge.
• Before use, pull out for 10 minutes to bring to room temperature.