Great for party nibbles

Ingredients
100 g 4 oz dried chestnuts, or 225 g/8 oz cooked weight
75 g 3 oz onion, very finely diced
15 ml 1 tbsp fresh coriander, finely chopped
3 ml ½ tsp dried sage
50 g 2 oz vegetarian feta cheese, crumbled
2 free range eggs, beaten
5 ml 1 tsp ground cumin
unbleached white flour (*gluten-free, use chestnut flour)
olive oil for frying
salt and freshly ground black pepper

Method

1. Soak dried chestnuts for 6 hours, drain and cook in fresh water for 40 minutes or until soft. Mash in a bowl.

2. Add the rest of the ingredients, except the flour and oil, and season to taste.

3. Shape into walnut sized balls and dust with flour to prevent sticking.

4. Heat oil in a frying pan and fry the balls until golden and crisp on the outside.

5. Serve hot or cold, garnished with lemon wedges.

Copyright The Vegetarian Society's Cordon Vert Cookery School 1997

Todays Tip - A toast or two Most of us will enjoy a drink or two over the holiday but check that the beers and wines are suitable for vegetarians. Many will have been fined, that is clarified to stop them being cloudy, with isinglass (from the swim bladder of the sturgeon), gelatine (animal skin and bones) or eggs (often from battery sources). Be particularly careful with Port - only crusted Port can be guaranteed not to have been fined with gelatine. Some supermarkets will clearly label the wines and beers that are suitable for veggies. Others will supply lists if you contact customer services desks.