Veggie Rissoles

Makes 8

• 1 cup (160g) cashews

• 2 slices wholegrain bread, torn

• 1 carrot, chopped

• 1 small brown onion, peeled and quartered

• 1 garlic clove, peeled

• 1 zucchini, chopped

• 4 stalks parsley, stalks removed

• 125g tofu, sliced

• 1 tablespoon (15g) soy sauce

• 1 tablespoon (15g) honey

• ¹/₂ cup (85g) plain flour

• ¹/₂ cup (125g) olive oil

Place the cashews and bread into the thermo bowl.

5 seconds

7

Remove and set aside. Add the carrot, onion and garlic into the thermo bowl.

5 seconds

9

Add zucchini, parsley, tofu, soy sauce and honey along with cashews and bread.

30 seconds

3

Sprinkle the flour onto a plate and season with sea salt and pepper. Using damp hands, roll the mixture into 8 even-sized balls and coat in flour. Over medium heat, place the oil in a nonstick frying pan and cook for 3 to 4 minutes on each side or until golden and cooked through.