Nut cutlets

Nut cutlets, aka nut rissoles or nut burgers are vegetarian patties made using chopped nuts together with a number of other ingredients.

Similar to quinoa nut roast and apricot and nut sausages they are typically served as part of a vegetarian main meal alongside rice, quinoa or potatoes together with a serving of vegetables or salad. They are also great packed into a burger bun with salad and relish.

Some of the good things about this vegetarian nut cutlet recipe are:

• They are made using ingredients that you are likely to already have in your kitchen with no need to make a special shopping trip.
• Similar to spicy bean burgers, these nut cutlets are quick and easy to make.
• They can be prepared ahead of time for convenience.
• The prepared patties can be frozen so that you have a supply of homemade food for busy days.
• They are packed full of goodness.

The quantities in this easy nut cutlet recipe will make 4 patties which will be sufficient for two average servings as part of a main course.

Ingredients

• 100g chopped nuts - any type of nut could be used such as almonds, hazelnuts, walnuts, pecans, peanuts, or a mixture of nuts, either salted or unsalted. You can either buy ready chopped nuts or chop your own in a food processor. If chopping your own don't blitz them for so long that they turn to a powder, try to leave some small pieces of nut to add texture to your rissoles

• 80g fresh white breadcrumbs - these could be prepared by placing bread, excluding the crust, in a food processor and blitzing until they make breadcrumbs.

• 1 medium sized onion - you could use red, brown or white, depending on your preference and what you have to hand.

• 3 garlic cloves - finely chop or crush with a press.

• A pinch of chopped dried or fresh chilli or chilli powder - this will add to the flavour of the nut cutlets and the amount can easily be adjusted to suit your taste.

• 2 teaspoons dried oregano - again, the quantity can be adjusted if you wish.

• 1 teaspoon paprika - either paprika or smoked paprika can be used to add depth of flavour to the cutlets.

• Seasoning - add a pinch of salt and ground black pepper to enhance the flavour.

• 1 egg - the egg is used to bind the other ingredients together so that they can be formed into patties.

• About 3 tablespoons dried breadcrumbs - these are used to coat the nut cutlets before cooking. If you don't have dried breadcrumbs then they can easily be omitted as they are not essential.

• Around 3 tablespoons olive oil - I like to use extra virgin olive oil for maximum flavour but any type could be used.

How to make nut cutlets

Start by finely chopping the onion, garlic and chilli (if using dried or fresh chilli).

Heat a little olive oil in a pan and cook the chopped onion, garlic and chilli (if using dried or fresh chilli) and cook gently over a low heat until soft.

Place the chopped nuts, fresh white breadcrumbs, cooked onion, garlic and chilli, oregano, and paprika and mix. If you are using chilli powder add a pinch to the other dry ingredients at this stage. Season to taste with salt and pepper.

Mix the dry ingredients together until evenly mixed.

Add the egg to the bowl of dry ingredients and mix thoroughly.

Divide the mixture into four equal portions. If you would like each nut cutlet to be exactly the same size you could weigh the mixture and divide into four portions of equal weight, otherwise, you could simply judge the sizes by eye.

Form each of the four portions into a burger shape.

Sprinkle the dried breadcrumbs on a large plate and coat each of the nut patties in the breadcrumbs, covering all sides.

How to cook

In this recipe for nut cutlets they can either be shallow fried or baked.

To shallow fry - heat a small amount of oil in a pan and cook for a few minutes on each side until golden.

To bake - preheat the oven to 180℃, 350℉, gas mark 4. Brush each side of the cutlets with olive oil, place on a baking tray and cook until golden on each side. Turn over part way through the cooking time so that they cook evenly.

To reheat - place on a baking tray, cover with foil and heat in the oven at 180℃, 350℉, gas mark 4 for about 10 minutes or until heated through.

Tips

1. If you chop whole nuts in a food processor it is a good idea to leave a few small pieces of nut to add texture to the rissoles. Avoid blitzing for too long as this will result in a quantity of powdered nuts.
2. Other herbs or spices could be substituted to suit your taste.

FAQs

Other vegetarian main meal ideas