Pattacake

A pan fried version of a nut loaf, that is very quick and easy to prepare and which will appeal to vegetarians and omnivores equally.
It's also nice served cold with coleslaw and a baked potato.

Cashew and Halloumi rissole

1 onion, peeled and finely chopped
½ butternut squash, peeled and chopped into ½" chunks
75g chopped roasted cashews
100g breadcrumbs
1 block Halloumi, grated
Salt and pepper  to taste
2 eggs

Place a crepe pan on the hob and gently heat 1 tblsp oil.
Fry the onion and squash until soft.
Remove from heat. Place all the other ingredients into a mixing bowl, then add the onions and squash.
Stir well to mix. Season to taste - Halloumi is quite a salty cheese, and if you are also using  salted cashews, make sure you taste the mixture before adding additional salt. 
A handful of chopped fresh herbs will give this dish some extra zing - try parsley, thyme or mint.

Leave for 20 minutes for the breadcrumbs to absorb the egg.

Replace the crepe pan on the hob, add 1 tblsp oil and turn the heat to medium.

Add all of the mixture to the pan and spread out evenly.  Press down with the back of a wooden spoon.

Cook for around 7 minutes until the underside is browned and the "cake" holds together.

Place a large plate or serving board over the pan, invert and turn out the cake.

Slide back into the pan, cooked side upper most.
Continue cooking for another 7-10 minutes until the underside is cooked..

Slide out onto a plate and cut into slices.

Serve with greens, tomato sauce and, if you fancy, real chips!
We finished off the last of the Christmas cranberry sauce with this, which was a delicious accompaniment.

Cranberry sauce -  a quick and simple version
Simply cook some fresh cranberries with a splash of orange juice and sugar to taste.  As soon as the fruit softens, remove from the heat and leave to cool.

© Netherton Foundry Shropshire 2014

www.netherton-foundry.co.uk