Recipe: Yummy vegetable burgers
THESE are delicious hot or cold.
Makes 8
2 medium carrots, grated
1 medium courgette, grated
1 onion, chopped
50g (2oz) chestnut or button mushrooms,chopped
75g (3oz) cashew nuts, roughly chopped
1 tbsp chopped fresh oregano or ½ tsp dried oregano
1 tbsp chopped fresh parsley
A pinch of cayenne pepper (optional)
150g (5oz) fresh brown breadcrumbs plus 100g (3½oz) for coating
1 tbsp tomato sauce
½ tbsp soy sauce
1 egg yolk
Salt and freshly ground black pepper
Vegetable oil, for frying
Using your hands, squeeze some of the excess moisture from the grated carrots and courgette.
Then, in large bowl, mix together the vegetables, cashew nuts, herbs, cayenne pepper and 150g (5oz) of the breadcrumbs.
Beat together the tomato sauce, soy sauce and egg yolk. Stir this into the vegetable mixture and season.
Using your hands, form the mixture into eight burgers and coat with the remaining breadcrumbs. You can leave the burgers in the fridge to firm up, but it's not essential.
Saute the burgers in the vegetable oil, turning occasionally until they are golden and cooked through. Serve.