Recipes Lunch Lemon Pepper Cashew Cutlets
Lemon Pepper Cashew Cutlets

Lemon Pepper Cashew Cutlets


Put the cashews into a large cast iron pan and toast until fragrant and lightly golden brown. Transfer to a large bowl and wipe the frying pan clean.

Heat olive oil then add the finely chopped onion and about 40 grinds of black pepper. Gently fry until the onion is soft and translucent. Add the garlic and fry gently, stirring well for about 30 seconds. Place into a bowl with the toasted nuts and add breadcrumbs, salt, lemon juice, zest and cashew butter. Mix really well ensuring the cashew butter is well incorporated.

Form balls with 1/3 C of the mixture. When it holds together, place it on a sheet of baking paper and flatten into a little cake.

To cook, heat up a good amount of 2 Tbsp olive oil in a large frying pan. Gently place the cutlets into the hot oil and turn the heat to low, frying until golden brown on one side then carefully flipping them over and fry the other side.

Serve with steamed veg or salad.


  • 100cashews, finely chopped
  • 1 C breadcrumbs
  • 1 medium onion, chopped finely
  • clove garlic, pureed
  • 1⁄4 tsp salt
  • 1 Tbsp extra virgin olive oil
  • Tbsp lemon juice and zest
  • Tbsp cashew butter
  • Tbsp fresh parsley, chopped
  • Ground black pepper, to taste
  • 4 Tbsp olive oil

Serve with steamed veg or salad

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