Veggie and Cashew Burgers

By courtneyepowell

Ingredients

• 1 T olive oil
• 1 red onion, chopped
• 1 carrot, grated
• 1/2 small leek, chopped
• 1/2 c sliced mushrooms
• 1 garlic clove, crushed
• 1/4 t fresh thyme leaves
• 3/4 c cooked brown rice (2 oz uncooked)
• 1/2 c roasted, unsalted cashew nuts
• 1 T soy sauce
• 1/2 c grated Gruyere cheese
• 1 c fresh bread crumbs
• 1 T clear honey
• 1 egg yolk
• salt and pepper, to taste
• whole wheat flour, for dusting
• 2 T canola oil, for frying

Details

Servings 8

Preparation

Step 1

1. Heat olive oil in a large frying pan with onion, carrot, leek, mushrooms, garlic and thyme. Saute for 10 mins until vegetables are soft and liquid has evaporated. Add rice and cook 1 min. Allow to cool slightly.

2. Put cashews in a food processor and pulse until coarsely chopped. Add rice mixture, soy sauce, Gruyere, bread crumbs, honey, egg yolk and salt and pepper to taste, and pulse 5 or 6 times until just combined.

3. Form into 8 patties with flour-dusted hands (the mixture is a bit wet). Refrigerate for a min of an hour or overnight. Heat the canola oil in a nonstick frying pan, dust burgers with flour and gently fry for about 3 mins each side.