Recipe for Cashew Nut and Cranberry Croquettes 
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Yield:
4 servings
Ingredients:
Amount Ingredient
5 tbl Sunflower oil
1 x Onion, chopped
2 x Celery sticks, chopped
1 x Clove garlic, crushed
4 tbl Wholemeal plain flour
1 x 227 g, (7oz) tin of chopped tomatoes
50 gm Cranberries, (2oz)
125 gm Cashew nuts, roughly chopped (4oz)
125 gm Wholemeal breadcrumbs, (4oz)
1 tbl Soy sauce
2 tbl Fresh parsley, finely chopped
Salt and freshly ground black pepper
Instructions:
Instructions: Heat 2 tablespoons of oil in a frying pan and cook the onion until soft.

Add the celery and garlic and cook for 2-3 minutes.

Mix in 2 tablespoons of flour, then add the tomatoes and cook gently until thickened.

Add the cranberries, cashew nuts, breadcrumbs, soy sauce, parsley and seasoning and mix well.

Divide into 8 equal portions and shape into croquettes.

Place remaining flour into a plastic bag, add croquettes and shake until well coated.

Heat remaining oil in a frying pan and shallow fry the croquettes for 2 minutes on each side until golden brown.

Garnish with lemon slices and serve with a crisp green salad.

NOTES : Delicious nutty croquettes, an ideal vegan meal for any occasion.

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