Elizabeth Nut Recipe

Elizabeth's Nut Rissoles

Back in the 1960s, in Holland Road, Hove, England, there was a small vegetarian restaurant called 'Elizabeths' run by a charming lady whose name was 'Doris Elizabeth Goodwin,' although I always knew her as Elizabeth!
Elizabeth's Restaurant was always very popular with local vegetarians and non-vegetarians, partly because of the delicious Nut Rissoles she had devised and served, not only in Elizabeth's, but these were also sold through local health food stores.
Some years later, after she had retired, Doris gave me the recipe for her rissoles, but it got lost, the way things do! However thanks to the help of Doris's daughter, Stephanie, who still had a copy of her late mother's recipe, I am able to bring you this simple to make, yet very tasty recipe.
Nut Rissoles by Doris Goodwin.

1 lb Potatos (Boiled and mashed) 450 Grams
Half lb Onions (Mashed or finely chopped) 225 Grams
2 ozs Cashew Nuts (Chopped) 60 Grams
2 ozs Brazil Nuts or Peanuts (Chopped) 60 Grams
3 Free Range Eggs (One to bind the mixture and two to coat)
6 ozs Brown Bread Crumbs (For coating) 170 Grams
Salt and Pepper to taste.
Mix the Potatos, Onions and Nuts all together, binding it with one of the Eggs and shape into discs about half an inch thick by three inches in diameter (or 1cm by 10cm) Lightly coat with beaten egg, dip in breadcrumbs and shallow fry until golden brown on both sides.
Do try this out and if you use it commercially or pass it on to others, please be kind enough to let me know and credit 'Doris Goodwin' as its creator.
David Aherne, the Vegetarian Gourmet.

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