A good way of using up sprouts if you find you have grown too many. A handful each of mung, lentil and alfalfa sprouts a few radish sprouts.

1 scallion or 2 spring onions
½ cup sunflower seeds
½ cup cashew nuts
1-2 tbsp tamari
1-2 tbsp tahini
1 tbsp dried oregano
1 tsp vegetable bouillon powder

Grind the cashews and sunflower seeds finely, adding the finely chopped scallion, herbs, bouillon powder, tamari and tahini. Add the sprouts and process for just few seconds so that they retain their crunchiness. Form the mixture into croquettes or balls, chill and serve. They can be grilled or fried after coating lightly with safflower oil if preferred.

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