Brazil & Hazel Nut Rissoles

1/2 tsp yeast extract
1 tsp tomato puree
2 tbsp hot water to bind
31/2 oz (100g) ground brazil nuts
31/2 oz (100g) ground hazelnuts
31/2 oz (100g) wholemeal breadcrumbs
1 tbsp mixed herbs
Ground nuts to coat

1. Dissolve the yeast extract and tomato puree in the hot water. Mix with the dry ingredients and form into small ball shapes. Roll in ground nuts to coat. Fry until golden brown.