Cashew Nut and Brazil Bake

A delicious bake which is very good for you, don't be tempted to skip the herbs - they give the flavour. If using instant stock make sure you use a good brand, I recommend Marigold vegetable bullion.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon  oil
• 1  onion
• 75  g mushrooms
• 1  garlic clove, chopped
• 150  g  mixed nuts (cashews and brazil nuts)
• 75  g  breadcrumbs
• 2  tablespoons fresh coriander, chopped
• 1  teaspoon ground coriander
• 75 -120  ml  strong  vegetable stock

Directions

1. Chop the onion as finely as possible.
2. Fry the onion gently in the oil so that it softens without colouring.
3. Chop the mushrooms, then add them to the onions with the garlic and cook for 4-5 minutes.
4. Grind the nuts in a food processor or vent some anger with a plastic bag and rolling pin.
5. Mix the ground nuts and breadcrumbs and add to the cooked mushrooms and onions.
6. Add the coriander and stir well then add enough stock to make the mixture moist. Season to taste.
7. 5. Using an ice cream scoop, divide the mixture into eight and place each mound on a lightly greased baking tray.
8. Bake at 190°C/375°F for 20 minutes or until well browned.
9. Serve hot with gravy, bread sauce or ketchup.