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Mum’s Nut Rissoles


Prep time 30 mins/ Cook time 30 mins

Makes 10 rissoles


Mum’s Nut Rissoles


  • 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
Spicy Garlic Cashew Cream:



  • 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.