INGREDIENTS
1 tbsp Olive Oil
25g/1oz Butter
1 Onion, chopped
2 Sticks Celery, chopped
1 Garlic Clove, finely chopped
4 tbsp Flour
225g/8oz tinned Chopped Tomatoes
50g/2oz Fresh Cranberries
125g/5oz Cashew Nuts, roughly chopped
125g/5oz Fresh Breadcrumbs
1 tbsp Soy Sauce
2 tbsp Freshly chopped Parsley
Salt and Black Pepper
Oil for shallow frying
|
|
METHOD
1. Heat the olive oil and butter in a frying pan add the onion
and sauté until soft.
2. Add the celery and garlic and sauté for 2-3 minutes.
3. Sprinkle over 2 tablespoons of the flour, and cook for a further
minute stirring.
4. Add the tomatoes and cook gently, stirring, until thickened.
5. Remove from the heat then add the cranberries, cashew nuts, breadcrumbs,
soy sauce, parsley and seasoning and mix until thoroughly blended.
Allow to cool sufficiently to be handled.
6. Divide the cooled mixture into 8 portions and shape into
croquettes.
7. Place remaining flour on a plate and roll the croquettes in the
flour to coat well
8. Shallow fry the croquettes for 2-3 minutes on each side until
golden brown.
|
