Cashew Fritters with Salsa Topping


Cashew Fritters

1 handful of raw cashews (coarsely ground in food processor)
0.25 bunch of fresh basil, finely chopped (alternatively use 2 desert spoons of dried basil)
½ large onion, finely chopped
1 egg, lightly beaten
1 dessert spoon of Tamari (alternatively use 2 pinches of salt)
small amount of olive oil

Salsa Topping

1 tomato, diced
1 dessert spoon of Tamari (alternatively use 2 pinches of salt)

2 tbsp basil torn
2 tsp tomato paste
1 clove garlic, diced or crushed
20g fetta or goats cheese





Combine onion, cashews, basil, Tamari and egg in a bowl until thick and sticky.

Use dessert spoon to form fritters and cook in pan with a little olive oil on medium for 5 mins each side.

To make the salsa, add the tomatoes, torn basil, tomato paste paste, garlic, tamari and goats fetta.

Serve fritters on a plate with salsa on top, place slithers of 
fetta/goats cheese on top of tomato sauce and garnish with fresh basil 
leaves or coriander.