Ingredients
1tbsp oil
1 onion
3oz/75g mushrooms
1 clove garlic
6oz/150g mixed cashew and brazil nuts
3oz/75g breadcrumbs
2tbsp fresh coriander, chopped
1tsp ground coriander
3-4floz/75-120ml strong vegetable stock
salt and pepper
Method
1. Chop the onion finely - use a food processor if you have one.
2. Fry the onion gently in the oil so that it softens without colouring.
3. Chop or process the mushrooms, then add them, to the onions with
the garlic.
Cook for 4-5 minutes.
4. Mix
the ground nuts and breadcrumbs. Add the cooked mushrooms and onions, fresh
and ground coriander.
Stir well then add enough stock to make the mixture moist. Season to taste.
5. Using an ice cream scoop, divide the mixture into eight and place
each mound on a lightly greased baking tray.
Bake at 190°C/375°F/Gas mark 5 for 20 minutes or until well browned.
Serve hot with sauce or ketchup.
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![[pic: recipe]](pics/fennel2.jpg)