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.