Chestnut Patties with Cranberry Sauce
You can make these patties a day ahead and refrigerate, or even make ahead and freeze. Nice served with a salad made with watercress or rocket / arugula.
- Heat 2 teaspoon of the oil in a frying pan, and fry the chopped onion and garlic until soft and lightly golden, about 6 minutes.
- Spread the nuts on a cookie sheet, and broil / grill them for about 3 minutes or until golden brown.
- Put in a food processor the onions and garlic, along with the nuts, chestnuts and the egg and whiz until combined (but not more than that, you want it still a bit coarse.) If you don't have a food processor, you could try mashing the chestnuts and nuts first then mixing the rest in.
- Stir in the mustard, season with salt and pepper and any herbs that strike your fancy.
- Form into 8 patties, brush them with the remaining two teaspoons of oil. Broil (aka grill in the UK) them for a few minutes on each side as far away from the heat source as you can get.
- Meanwhile, mix and heat the cranberry sauce and orange juice in a saucepan or in the microwave.
- Serve the patties with the sauce on the side.
The two cans of chestnuts should equal around 500 g / 1 pound
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