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Cashew Nut and Brazil Bake




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Cashew Nut and Brazil Bake
Recipe #202144 | 50 min | 20 min prep | add private note
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By: PinkCherryBlossom
Dec 28, 2006

A delicious bake which is very good for you, don't be tempted to skip the herbs - they give the flavour. If using instant stock make sure you use a good brand, I recommend Marigold vegetable bullion.
SERVES 4 (change servings and units)

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Ingredients
1 tablespoon oil
1 onion
75 g mushrooms
1 garlic clove, chopped
150 g mixed nuts (cashews and brazil nuts)
75 g breadcrumbs
2 tablespoons fresh coriander, chopped
1 teaspoon ground coriander
75-120 ml strong vegetable stock
Directions
1Chop the onion as finely as possible.
2Fry the onion gently in the oil so that it softens without colouring.
3Chop the mushrooms, then add them to the onions with the garlic and cook for 4-5 minutes.
4Grind the nuts in a food processor or vent some anger with a plastic bag and rolling pin.
5Mix the ground nuts and breadcrumbs and add to the cooked mushrooms and onions.
6Add the coriander and stir well then add enough stock to make the mixture moist. Season to taste.
75. Using an ice cream scoop, divide the mixture into eight and place each mound on a lightly greased baking tray.
8Bake at 190°C/375°F for 20 minutes or until well browned.
9Serve hot with gravy, bread sauce or ketchup.