This recipe comes from Battersea College of Technology Cookery Recipes, first printed in 1914, and it was the book that we used for our school cooking. This recipe sounds odd, but tastes good.
100 g chopped nuts (walnuts, brazil nuts, peanuts) – chopped both fine and smooth
50 g fresh breadcrumbs
½ finely chopped onion fried in a little vegetable margarine (use vegetable oil now)
Finely chopped parsley
Salt, pepper, cayenne pepper
Grated lemon rind
1 finely chopped tomato
Vegetarian fat or oil for frying
- Mix the nuts, breadcrumbs, parsley, seasoning, lemon rind and tomato pieces with a wooden spoon until the mixture is smooth then squeeze into a ball.
- Divide into 4 pieces and press into shape – either like a cutlet or into a rissole. Chill for 20 minutes to harden.
- Heat the fat and fry the cutlet until crisp on both sides.
- Serve with tomato sauce.