Veggie & Cashew Burger

Veggie & Cashew Burger
Veggie & Cashew Burger

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbsp olive oil

  • 1

    red onion, chopped

  • 1

    carrot, grated

  • 1/2

    small leek, chopped

  • 1/2

    cup sliced mushrooms

  • 1/3

    garlic clove, crushed

  • 1/4

    tsp fresh thyme leaves

  • 3/4

    cup cooked brown rice

  • (2 oz uncooked)

  • 1/2

    cup roasted, unsalted

  • cashew nuts

  • 1

    Tbsp soy sauce

  • 1/2

    cup grated Gruyere

  • cheese

  • 1

    cup fresh bread crumbs

  • 1

    Tbsp clear honey

  • 1

    egg yolk

  • Salt and pepper

  • All-purpose flour,

  • for dusting

  • 2

    Tbsp canola oil. for

  • frying

Directions

1. Heat oive oil in a large frying pan with onion, carrot. leek, mushrooms, garlic, and thyme. Saute for 10 minutes until vegetables are soft and liquid has evaporated. Add rice and cook for 1 minute. 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 S or 6 times until just combined. 3. Form into 8 patties with flour-dusted hands (the mixture is a bit wet). Refrigerate for a minimum of an hour or overnight. Heat the canola oil in a nonstick frying pan. dust burqers with flour and gently fry for about 3 minutes each side.

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