Veggie burgers
Prep:
15 mins
Cook:
15 mins
These veggie burgers make the perfect mid week family meal.
100g cashew nuts
1 tbsp olive oil
1 red onion, chopped
1 carrot, grated
½ small leek, chopped
100g mushrooms, sliced
1 clove garlic, crushed
¼ tsp thyme leaves only
100g cooked brown rice
1 tbsp soy sauce
40g gruyere cheese, grated
50g breadcrumbs
1 tbsp honey
1 egg yolk
Flour, for dusting
2 tbsp sunflower oil, for frying
Mayonnaise, to serve
Preheat oven to 180°C/gas mark 4. Spread the cashew nuts on a baking sheet and roast for 8-10 minutes.
In a large frying pan, heat olive oil and sauté the onion, carrot, leek, mushrooms, garlic and thyme for approximately 10 minutes, until the vegetables are soft and the majority of the liquid has evaporated. Add the rice and cook for a further minute. Take the pan off the heat and allow to cool slightly.
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 combine well.
Form into discs, place in the fridge overnight. Heat the sunflower oil in a frying pan, cover the burgers with flour and fry for 3-4 minutes on each side. Serve with lettuce, cheese and sliced tomatoes in a ciabatta bun.
Serves
4
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Healthy, Quick Meals, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
