Blend cashew nuts and spring onion in a food processor until coarsely chopped, add cheese and blend until well combined.
Firmly press spoonfuls of the cheddar crumbing onto each side of the cutlets and season with pepper.
Heat a lightly oiled large non-stick frypan and pan fry cutlets for 3-4 minutes on the first side, pressing occasionally with a spatula, until a golden crust forms.
Carefully turn over and cook on second side a further 2 minutes or until golden. The crust is very delicate so take care handling the cutlets. Serve with sweet potato mash or salad.
Note: Also try this recipe with the flavoured varieties in the Mersey Valley range such as Sweet Chilli and Spring Onion (omit the spring onion in the recipe).
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