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Veggie & Cashew Burger

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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

Details

Preparation

Step 1

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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