Walnut and Herb Rissoles

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 Submitted by Robert Crowe

  • 1/2 cup (100g) finely ground walnuts
  • 1/2 cup (100g) fresh wholemeal breadcrumbs
  • 1/2 (100g) cup finely chopped onion
  • 1 clove of garlic, peeled and crushed
  • 1/2 – 1 teaspoon finely chopped sge
  • 1/2 – 1 teaspoon finely chopped thyme
  • 6 finely ground allspice berries or about 1/4 teaspoon ground allspice
  • salt and fresh ground pepper
  • 1/4 cup (50g) butter
  • 1/4 cup (50g) wholemeal flour
  • scant 1 1/4 cup milk (Definitely use less, not more)
  • 1 teaspoon yeast extract
  • 2 eggs, beaten
  • Tomato Sauce (see below)
  • Sprigs of watercress to garnish

Set the oven at 350 degrees F (180 C). Mix together the nuts, breadcrumbs, onion, garlic, herbs and allspice, then season the mixture with salt and pepper.

Melt the butter over gentle heat, then stir in the flour.  Remove the pan from the heat and gradually add the milk, stirring briskly between each addition.  Return the pan to the heat and bring to the boil, stirring continuously until the mixture thickens.  Allow to cool slightly before stirring in the yeast extract and the eggs, then fold in the nut mixture – the consistency should be firm, but moist.  Divide into 12 rissoles with well-floured hands, a little extra flour for the mixture, if necessary.

Place on a well-oiled baking sheet and bake in the preheated oven for 20 minutes, until the rissoles are firm and the tops lightly browned.  For a darker brown colour, brush the rissoles with a little oil and put them under a hot grill after baking.  Arrange them on a serving dish and pour over the tomato sauce.  Garnish with sprigs of watercress and serve immediately.

Tomato Sauce

  • 1 pound (450g) coarsely chopped tomatoes
  • 1/4 cup (50g) chopeed onion
  • 1 tablespoon olive or sunflower oil
  • 1 tablespoon wholemeal flour
  • 5 ounces (150 ml) water
  • 1 bay leaf
  • 1 clove garlic, peeled and finely chopped (optional)
  • salt and freshly ground pepper

Fry the onion in the oil until transparent, stir in the flour, then add the water.  Stir well, then put in the tomatoes with the bay leaf and garlic, if used.  Bring to the boil, stirring all the time, then simmer for 30 minutes, stirring from time to time.  Rub the sauce through a sieve, adjust the seasoning and reheat before serving.

For a more piquant sauce, add 1 tablespoon wine or cider vinegar to the water and stir 1/2 tablespoon finely chopped capers into the sauce after straining.

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