A question about safe pan-frying and nuts
I've long been making rissoles out of minced pork and veal - you know, the usual, mincemeat + minced onion + egg + condiments, shaped into little patties. Formerly I would have coated them in breadcrumbs before gently pan-frying in a mix of butter and mac oil, but lately to replace the breadcrumbs I've been using ground almonds. Result = yummo.
However, I'm just wondering if the heat from pan-frying would affect the nutritive value of the ground almonds. I know high heat + nuts is generally not a great idea, but is a slow pan-fry considered high heat? Just curious. Never tried uncrumbed/uncoated rissoles, as I imagine they'd be rather sticky and harder to work with, but if I should I guess I could.
no thoughts, no-one?