Makes 4 servings
1 onion
8oz mixed nuts
4oz wholemeal breadcrumbs
½pt vegetable stock
2tsp yeast extract
1tsp mixed herbs
6 shallots
350g risotto rice
45g grated parmesan cheese
Handful of fresh parsley
2oz grated cheddar cheese
Saute the onions until transparent. Grind the nuts and bread in a coffee grinder until quite fine. Heat the stock and yeast extract to boiling point then combine all the ingredients together and mix well - the mixture should be fairly slack. Turn into a greased shallow baking dish, level the surface, sprinkle with a few breadcrumbs and bake in the oven at 350°F for 30 minutes until golden brown. Serve with gravy or a rich tomato sauce.
Nut loaf:
Follow the recipe for nut roast but add only 2oz stock to give a firm mixture. Press half the mixture into a greased 1lb loaf tin. Cover with 2 sliced tomatoes and 2oz grated cheese and top with the remaining mixture. Bake as for nut roast.
Rissoles:
Make up as for nut loaf but shape the mixture into 6 round cakes, coat with wholemeal breadcrumbs and fry in shallow oil for 3-5 minutes each side until golden brown. Serve hot or cold.