Brazil and hazelnut rissoles

Ingredients

• ½ tsp yeast extract (optional)
• 1 tsp tomato purée
• 2 tbsp hot water to bind
• 1 cup (3½ oz / 100g) ground brazil nuts
• 1 cup (3½ oz / 100g) ground hazelnuts
• 1 1/8 cups (3½ oz / 100g) wholemeal breadcrumbs
• 1 tbsp mixed herbs
• ground nuts to coat

Method

1. Dissolve the yeast extract and tomato purée in the hot water.
2. Mix with the dry ingredients and form into small ball shapes.
3. Roll in ground nuts to coat.
4. Fry until golden brown.