Annabel
Karmel
-
Yummy
vegetable
and
cashew nut burgers
Preparation time: 25 minutes
Cooking time: 12 minutes (assuming cooked in two batches)
Makes 8 small or 6 large burgers
Ingredients:
100 g (3 1/2 oz) unsalted
Fairtrade cashew nuts, roasted in the oven
1 tbsp olive oil
1 red onion, chopped
1 carrot, grated
1/2 small leek, chopped
100 g (3 1/2 oz) mushrooms, sliced
1 garlic clove, crushed)
1/4 tsp fresh thyme leaves
100 g (3 1/2 oz) cooked brown rice (50 g/2 oz uncooked)
1 tbsp dark soy sauce
40 g (1 1/2 oz) Gruyère, grated
50 g (2 oz) fresh breadcrumbs
1 tbsp clear honey
1 egg yolk
flour, for dusting
2 tbsp sunflower oil, for frying
Methods:
Pre-heat the oven to 180ºC/350ºF/Gas 5. Spread the cashew
nuts on to a baking sheet and cook for 8–10 minutes. Watch carefully as
after about 5 minutes, the nuts brown quickly. Alternatively, buy
roasted, unsalted cashew nuts.
Heat the olive oil in a large frying pan with the onion, carrot, leek,
mushrooms, garlic and thyme. Sauté for 10 minutes until the
vegetables are soft, and the liquid has evaporated. Add the rice and
cook for 1 minute. Allow to cool slightly.
Put the cashews in a food processor and pulse 6–7 times, until coarsely
chopped. Add the rice mixture plus the remaining ingredients with
some seasoning and pulse 5–6 times, until just combined.
Form into 8 patties with flour-dusted hands (mixture is a bit wet).
Refrigerate for a minimum of an hour or overnight. Heat the sunflower
oil in a non-stick frying pan, dust burgers with flour and gently fry
for about 3 minutes each side.
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