Cashew nut and cranberry croquettes

You will need
5 tablespoons sunflower oil
1 onion, chopped
2 celery sticks, chopped
1 clove garlic, crushed
4 tablespoons wholemeal plain flour
227g tin of chopped tomatoes
50g cranberries
125g cashew nuts, roughly chopped
125g wholemeal breadcrumbs
1 tablespoon soy sauce
2 tablespoons fresh parsley, finely chopped
Freshly ground black pepper
Lemon wedges to garnish

Method
Heat 2 tablespoons of oil in a frying pan and cook the onion until soft.
Add the celery and garlic and cook for 2-3 minutes.
Mix in 2 tablespoons of flour, then add the tomatoes and cook gently until thickened.
Add the cranberries, cashew nuts, breadcrumbs, soy sauce, parsley and seasoning and mix well.
Divide into 8 equal portions and shape into croquettes.
Place remaining flour into a plastic bag, add croquettes and shake until well coated.
Heat remaining oil in a frying pan and shallow fry the croquettes for 2 minutes on each side until golden brown.
Garnish with lemon slices and serve with a crisp green salad.