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Add a photoServings: 1
Ingredients
- 1 Tbsp. Oil
- 1 x Onion
- 3 ounce Mushrooms
- 1 x Clove garlic
- 6 ounce Mixed cashew and brazil nuts
- 3 ounce Breadcrumbs
- 2 Tbsp. Fresh coriander, minced
- 1 tsp Grnd coriander
- 3 fl ounce Strong vegetable stock, (3 to 4) Salt and pepper
Directions
- 1. Chop the onion finely - use a food processor if you have one.
- 2. Fry the onion gently in the oil so which it softens without colouring.
- 3. Chop or possibly process the mushrooms, then add in them, to the onions with the garlic. Cook for 4-5 min.
- 4. Mix the grnd nuts and breadcrumbs. Add in the cooked mushrooms and onions, fresh and grnd coriander. Stir well then add in sufficient stock to make the mix moist. Season to taste.
- 5. Using an ice cream scoop, divide the mix into eight and place each mound on a lightly greased baking tray. Bake at 190 C/375 F/Gas mark 5 for 20 min or possibly till well browned. Serve warm with sauce or possibly ketchup.
- NOTES : Nut bakes can be bland unless well seasoned. Fresh coriander and garlic add in flavour to this recipe. Be sure to use a good stock.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 552g | |
| Calories 1534 | |
| Calories from Fat 841 | 55% |
| Total Fat 99.44g | 124% |
| Saturated Fat 17.8g | 71% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 2076mg | 87% |
| Potassium 1695mg | 48% |
| Total Carbs 137.26g | 37% |
| Dietary Fiber 16.4g | 55% |
| Sugars 20.13g | 13% |
| Protein 42.66g | 68% |
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