Nut Rissoles with Sweet and Sour Sauce

[Guest guest]

Nut Rissoles with Sweet and Sour Sauce

Source: Orgran's " Everday Health " Magazine

 

 

125 g (4 1/2 oz) finely ground nuts

125 g (4 1/2 oz) finely chopped onion

50 g (1 3/4 oz) finely chopped celery

4 tsp nutritional (savoury) yeast flakes

1/2 cup Orgran Coating and Stuffing Mix (-OR- seasoned dry GF bread

crumbs)

2 cloves garlic, crushed

salt and freshly ground pepper to taste

2 tsp Orgran No Egg (-OR- other powdered egg replacer)

 

 

1. Mix the No Egg with 2 tablespoons (8 tsp) of water and beat

until smooth and thick.

 

2. Mix all the other ingredients in a mixing bowl.

 

3. Now stir through the No Egg mixture until everything is evenly mixed.

 

4. This mixture should hold together when rolled so test first and if

too dry add some water a tablespoon at a time until the rissoles will

hold together. Now roll into small balls and allow to sit while you

heat enough oil in a pan to deep fry them.

 

5. Add the rissoles to the hot oil and cook until lightly browned.

Remove and drain on paper towels while you prepare the sauce.

 

 

 

Sauce

 

 

1 large onion, thinly sliced

1 large red capsicum (bell pepper), thinly sliced

2 Tbsp (8 tsp) wheat-free tamari

4 Tbsp vinegar

1 tablespoon (4 tsp)(2 3/4 fl oz) maple syrup

1/2 tsp ground star anise

2 tsp cornflour (cornstarch)

300 ml (10 fl oz) vegetable stock

 

 

1. Saute the onion and capsicum (cell pepper) in oil in a frypan until

soft.

 

2. Add the tamari, vinegar, maple syrup and the star anise and stir well.

 

3. Place the cornflour (cornstarch) in a small bowl and mix with a

little of the stock to make a smooth paste. Add this to the frypan

with the rest of the stock and stirring all the time bring to the

boil. Simmer until the mixture thickens.

 

4. Add your cooked rissoles and return to the boil and then serve

immediately with rice.