Delicious Vegetable Rissoles
Makes 10 Rissoles
150g grated carrot
1 medium zuchini, topped and tailed
65g leek, finely chopped
1 garlic clove, crushed
200g chopped button mushroom
200 firm tofu, diced
100g unsalted cashew nuts, blended
1 tablespoon tamari or soy sauce
1 tablespoon runny honey
Salt and pepper
flour for coating
Rice bran oil for frying
Prepare the vegetables and, using your hands, squeeze out any excess liquid from the grated carrot and zuchini. Melt butter in a frying pan and saute the leek, garlic, carrot and zuchini for 2 minutes. add the mushrooms and cook, stirring occasionally, for 2-3 minutes.
add the tofu, cashew nuts, breadcrumbs, tamari, honey and seasoning, mix well and form into 10 rissoles. (Tip keep hands wet as you do this). Coat in flour and saute in the oil for about 2 minutes on each side, until golden.
Source - Aiden's baby book :-)
Annabel Karmel's New Complete Baby and Toddler Meal Planner.