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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 4 |
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These moist burgers will satisfy the appetite of any veggie, and may even convert a few meat eaters too! Prep time includes resting time. Ingredients:
3 1/2 ounces cashew nuts |
1 tablespoon olive oil |
1 red onion, chopped |
1 carrot, grated |
1/2 small leek, chopped |
3 1/2 ounces mushrooms, sliced |
1 garlic clove, crushed |
1/4 teaspoon thyme, leaves only |
3 1/2 ounces cooked brown rice |
1 tablespoon soy sauce |
1 1/2 ounces gruyere cheese, grated |
2 ounces breadcrumbs |
1 tablespoon honey |
1 egg yolk |
flour, for dusting |
2 tablespoons sunflower oil, for frying |
Directions:
1. Preheat oven to 350°F Spread the cashew nuts on a baking sheet and roast for 8-10 minutes
2. Watch carefully as after about 5 minutes the nuts brown quickly.
3. Heat the olive oil in a large frying pan and saute the onion, carrot, leek, mushrooms, garlic and thyme for 10 minutes, until the vegetables are soft and the liquid has evaporated. Add the rice and cook for 1 minute. Remove from the heat and allow to cool slightly.
4. Put the cashews in a food processor and pulse until coarsely chopped. Add the rice mixture and the soy sauce, Gruyere, breadcrumbs, honey and egg yolk with a little seasoning and pulse 5-6 times until just combined.
5. Form into patties with hands dusted with flour to prevent sticking. Refrigerate for a minimum of an hour or overnight.
6. Heat the sunflower oil in a non-stick frying pan. Dust the burgers with flour and fry for about 3 minutes on each side.
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