You don’t need to be a vegetarian to enjoy these delicious burgers. Nuts contain high amounts of protein, and although children can be a little fussy about them, the flavour of the roasted cashew nuts hidden in these burgers should tempt them. This is very popular with my three children and all the adults that get to eat them too – if there are any left over !
Suitable for freezing (before final frying stage).
Preparation time: 25 minutes
Cooking time: 12 minutes (assuming cooked in two batches)
Makes 8 small or 6 large burgers
- 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
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.