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Carrot and Cashew Fans
A festive vegetarian dish
Ingredients
| 500 g | carrots, peeled, diced |
| 2 medium | onions, sliced |
| 330 g | cashew nuts, ground |
| 130 g | bread crumbs |
| 4 tbsp | fresh dill, chopped |
| 2 tbsp | vegetable oil |
| For the sauce: | |
| 3 large | oranges, juiced |
| 6 | cardamom pods |
| 3 clove(s) | garlic, minced |
| 1 1/2 tsp | pomegranate molasses |
| 2 tbsp | water |
Method
Preparation time: ca. 40 min / Grade of difficulty: easy / Calories per portion: n/a
Fan:
Preheat oven to 200°C.
Combine carrots and onions, mix with nuts, bread crumbs and dill until moist and clumping together.
Divide mixture between two greased tins, press down and brush the top with oil.
Bake for 35 minutes until firm and crispy. Stand for 5 minutes, turn out to serve.
Sauce:
Grate zest of 1 orange into a saucepan. Add orange juice, cardamom pods, pomegranate molasses and water. Bring to a quick boil, then reduce heat and cook until sauce reduces by about two thirds.
To serve, cut fans into wedges and drizzle with sauce.
Preheat oven to 200°C.
Combine carrots and onions, mix with nuts, bread crumbs and dill until moist and clumping together.
Divide mixture between two greased tins, press down and brush the top with oil.
Bake for 35 minutes until firm and crispy. Stand for 5 minutes, turn out to serve.
Sauce:
Grate zest of 1 orange into a saucepan. Add orange juice, cardamom pods, pomegranate molasses and water. Bring to a quick boil, then reduce heat and cook until sauce reduces by about two thirds.
To serve, cut fans into wedges and drizzle with sauce.
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