Brown Nut Rissoles

재료

1 tablespoon olive oil

1 onion, peeled and chopped

1 garlic clove, peeled and crushed

450g (1 lb) tomatoes, peeled and chopped or use 425g (15oz) can

Sea salt

Freshly ground black pepper

1 small onion, fried

125g (4oz) brown nuts such as unblanched almonds or roasted hazel nuts

50g (2oz) soft wholemeal breadcrumbs

50g (2oz) vegetarian Cheddar cheese, finely grated

2 heaped teaspoons tomato purée

1 egg

½ teaspoon dried thyme

Sea salt

Freshly ground black pepper

방향

Start by making the sauce. Heat the oil in a medium-sized saucepan and fry the onion for 10 minutes, until softened but not browned. Add the garlic and tomatoes, and cook for a further 15 minutes, until the tomatoes have collapsed and reduced to a purée. Sieve or liquidize the mixture and season with salt and pepper.

Next, set the oven to 180°C (350°F), gas mark 4, and make the rissoles by simply mixing the rest of the ingredients together and seasoning to taste. Form the mixture into eight rissoles and place them in a greased, shallow, ovenproof dish. Pour the sauce over the rissoles and bake them in the preheated oven for 25-30 minutes, until they are puffy but firm to the touch.