An easily-made dish for a light lunch or supper, Vegetarian Nut Rissoles may be accompanied by Tomato Sauce and a mixed salad.
½ cup vegetable fat
½ cup flour
1 teaspoon salt
½ teaspoon white pepper
1 teaspoon dried mixed herbs
1 teaspoon yeast extract dissolved in
8 fl. oz. boiling water
1 oz. fresh brown breadcrumbs
1 oz. Cheddar cheese, grated
3 oz. hazelnuts, shelled, blanched, toasted and ground
1 fl. oz. milk
1 oz. fine dry breadcrumbs ft. oz. vegetable oil
4 parsley sprigs
In a small saucepan, melt the vegetable fat over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Return the pan to moderately low heat and cook the paste, stirring constantly, for 2 minutes.
Remove the pan from the heat and stir in the salt, pepper and mixed herbs. Gradually add the dissolved yeast extract, stirring constantly. Reduce the heat to low and cook the mixture, stirring frequently, for 10 minutes.
Remove the pan from the heat and stir in the fresh breadcrumbs, cheese and nuts until the mixture is thoroughly combined.
Set the mixture aside and leave to cool completely.
When the mixture is cold, shape it into 8 equal-sized balls with your hands. Flatten the balls between the palms of your hands to form small cakes. Set aside.
Pour the milk into a shallow dish and arrange the dry breadcrumbs on a plate. Dip the rissoles first in the milk and then in the breadcrumbs, coating them thor-oughly and shaking off any excess.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the rissoles and fry them for 8 to 10 minutes on each side or until they are golden brown and cooked through.
Using a fish slice or spatula, transfer the rissoles to kitchen paper towels to drain. Arrange the rissoles on a warmed serving plate, garnish with the parsley sprigs and serve immediately.