Method

Blend cashew nuts and spring onion in a food processor until coarsely chopped, add cheese and blend until well combined. Firmly press spoonfuls of the cheddar crumbing onto each side of the cutlets and season with pepper. Heat a lightly oiled large non-stick frypan and pan fry cutlets for 3-4 minutes on the first side, pressing occasionally with a spatula, until a golden crust forms. Carefully turn over and cook on second side a further 2 minutes or until golden. The crust is very delicate so take care handling the cutlets. Serve with sweet potato mash or salad.

Note: Also try this recipe with the flavoured varieties in the Mersey Valley range such as Sweet Chilli or Spring Onion.

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes