Vegetable Burger Recipe
- 100g (3 1/2 oz) unsalted cashew nuts
- 1 tbsp olive oil
- 1 red onion chopped
- 1 carrot grated
- 1/2 small leek chopped
- 100g (3 1/2 oz) mushrooms sliced
- 1 garlic clove crushed
- 1/4 tsp fresh thyme leaves
- 100g (3 1/2 oz) cooked brown rice (50g 21/2 oz uncooked)
- 1 tbsp dark soy sauce
- 40g (1 1/2 oz) Gruyere grated
- 50g (2oz) fresh breadcrumbs
- 1 tbsp honey
- 1 egg yolk
- flour for dusting
- 2 tbsp sunflower oil for frying
Pre-heat oven to 180°C.
Spread the cashew nuts on a baking sheet and cook for 8-10 minutes.
Watch carefully as after about 5 minutes the nuts brown quickly. Alternatively you can buy roasted unsalted cashew nuts.
Heat the olive oil in a large frying pan and sauté 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
Allow to cool slightly.
Put the cashews in a food processor and pulse 6-7 times until coarsely chopped.
Add the rice mixture and the soy sauce, Gruyere, breadcrumbs, honey and egg yolk with some seasoning and pulse 5-6 times until just combined
Form into patties with flour dusted hands as the 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 the burgers with flour and gently fry for about 3 minutes each side.
Your little ones are guaranteed to go nuts for these.
Try this Vegetable Burger Recipe.