| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 5 |
tb |
Sunflower oil |
| 1 |
|
Onion; chopped |
| 2 |
|
Celery sticks; chopped |
| 1 |
|
Clove garlic; crushed |
| 4 |
tb |
Wholemeal plain flour |
| 1 |
|
227 g; (7oz) tin of chopped |
|
|
; tomatoes |
| 50 |
g |
Cranberries; (2oz) |
| 125 |
g |
Cashew nuts; roughly chopped |
|
|
; (4oz) |
| 125 |
g |
Wholemeal breadcrumbs; (4oz) |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Fresh parsley; finely chopped |
|
|
Salt and freshly ground black pepper |
|
|
Lemon wedges to garnish |
INSTRUCTIONS
Heat 2 tablespoons of oil in a frying pan and cook the onion until
soft.
Add the celery and garlic and cook for 2-3 minutes.
Mix in 2 tablespoons of flour, then add the tomatoes and cook gently
until thickened.
Add the cranberries, cashew nuts, breadcrumbs, soy sauce, parsley and
seasoning and mix well.
Divide into 8 equal portions and shape into croquettes.
Place remaining flour into a plastic bag, add croquettes and shake
until well coated.
Heat remaining oil in a frying pan and shallow fry the croquettes for
2 minutes on each side until golden brown.
Garnish with lemon slices and serve with a crisp green salad.
Converted by MC_Buster.
NOTES : Delicious nutty croquettes, an ideal vegan meal for any
occasion.
Converted by MM_Buster v2.0l.
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