Cashew Nut and Brazil Bake – a delicious recipe with oil, onion, mushrooms, garlic, mixed nuts, breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Chop the onion as finely as possible.
2
Fry the onion gently in the oil so that it softens without colouring.
3
Chop the mushrooms, then add them to the onions with the garlic and cook for 4-5 minutes.
4
Grind the nuts in a food processor or vent some anger with a plastic bag and rolling pin.
5
Mix the ground nuts and breadcrumbs and add to the cooked mushrooms and onions.
6
Add the coriander and stir well then add enough stock to make the mixture moist.
7
Season to taste.
8
5.
9
Using an ice cream scoop, divide the mixture into eight and place each mound on a lightly greased baking tray.
10
Bake at 190C/375F for 20 minutes or until well browned.
11
Serve hot with gravy, bread sauce or ketchup.
271
kcal
Calories
5
g
Fat
43
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon oil, 1 onion, 75 g mushrooms, 1 garlic clove, chopped, and more.
Yes, Cashew Nut and Brazil Bake falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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