INGREDIENTS:
- ˝ pound
(225g) cashew nuts.
- 4 Weetabix
- 1 egg,
lightly beaten.
- 2 tblsp
vegetable oil.
- 1 onion,
finely sliced.
- 1 stick
celery, finely sliced
- 1 carrot,
finely sliced.
- 2 tomatoes,
chopped.
- 1 teaspoon
marjoram or to taste.
- Seasoning
to taste.
- Approx'
˝ pint (285 ml) vegetable stock or milk
- Rolled
oats to coat
- Vegetable
oil for frying.
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METHOD:
-
Grind
the nuts and mix with the crumbled Weetabix and egg.
-
Heat
the oil in a pan and sauté the onion, celery, and carrot
for 5 minutes to soften. Add the tomatoes, marjoram, and
seasoning and cook for a few minutes more.
-
Stir
together the nut mixture and vegetables, adding enough liquid
to make a thick but moist textured dough. Divide and shape
into fritters.
-
Coat
each fritter in some of the oats and deep or shallow fry
the fritters until crisp and brown. Darin on paper towel.
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