Recipe by Margaret and Reba, presented at the Club on 3 Feb 2000.
Using a large pan, cook the flour, herbs and salt in the oil, stirring constantly until the mixture forms a ball. Remove from heat and slowly blend in the hot stock. Return to heat and stir over low heat until thick. Remove from heat, add nuts and crumbs and thoroughly mix in. Leave to cool.
Form small balls from the mixture. Cook on greased microwaveable plates at 650 watts for 5 minutes (about 7 per plate). Leave to stand for 2 minutes while you turn balls over. Microwave again for 2 minutes. Alternatively, shallow fry, turning once. Serve with Salsa Ranchera.