|
Hazelnut
and Potato Rissoles
from Rebecca
Bond - Melbourne, Australia.
- 2 cups of mashed potato
- 2 cups of hazelnuts (gound fine)
- 2 onions
- 2 cloves of garlic
- tablespoons of fresh basil (chopped)
- polenta
Fry the chopped onions and crushed garlic and leave to cool.
Mix potato and hazelnuts together and add the garlic and onions,
then add the basil.
Roll into patties and roll in fine polenta. Grill and serve with
salad.
I am a vegan who does not eat refined sugars and I live with a
person who has had chronic fatigue and is allergic to tomatoes,
yeast, alcohol, and any fermented products.
I am a chronic asthmatic and do not have any foods with preservatives
or any other nasties, so all the foods I cook cater for this. -
Rebecca Bond
|
