You can make these pattie size for lunch or dinner…or bit-sized for a get-together with friends!! Full of ‘good fats’ , protein & nutrient dense. Serve with a tasty green or roasted veggie salad – I’m sure everyone will love them this summer!  😉

Ingredients:

• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 Tbsp coconut oil
• 1/4C coconut flour (or plain flour)
• 1/2C vegetable stock
• 2C chopped mixed nuts (ie cashews, almonds, hazelnuts, walnuts)
• 1C fresh bread crumbs (gluten-free if needed)
• 2 carrots, coarsely grated
• 1Tbsp chopped fresh parsley
• 1Tbsp dried thyme
• 2Tbsp grated Parmesan cheese
• 1Tbsp lemon juice
• 1 egg, beaten
• extra dried bread crumbs (gluten-free if needed)

Method:

1. Fry onion & garlic gently in oil until soft. Stir in flour & cook for 1-2mins.
2. Gradually add stock to the above frypan & bring to the boil.
3. Remove from heat & stir in nuts, bread crumbs, carrots, herbs, Parmesan cheese, lemon juice & salt/pepper to season. leave until  cold.
4. Divide mixture into 12 & roll into even sized balls (or 24 for bite-sized portions).
5. Dip each piece first in beaten egg & then coat in bread crumbs.
6. Place on greased baking sheet & bake in preheated oven at 180 C for 20mins, or until lightly browned & crisp.
7. Serve with tasty salad!!

Recipe by Rosemary Wadey, “Step-by-Step Picnics” – modified by me.