ROZ PUR­CELL

Cashew, Bean & Oat Burg­ers

Irish Daily Mail - YOU - - BOOKS -

Mak­ing a veg­gie burger in 30 min­utes is harder than you might think, but I was up for the chal­lenge. I spent a lot of time tweak­ing this recipe, but my sis­ter told me that it’s the best ve­gan burger she’s ever had, and she’s my tough­est critic.

1 x 400g tin of mixed beans, drained and rinsed 100g raw cashews 2 tbsp sun-dried tomato pesto 2 tbsp ta­mari or soy sauce 2 tsp ground cumin 1 tsp ground turmeric 6 tbsp por­ridge oats 4 burger buns, to serve 1 ripe av­o­cado, peeled, stoned and mashed, to serve Shred­ded let­tuce, to serve Hum­mus, to serve

1. Pre­heat the oven to 200°C. Line a bak­ing tray with non-stick bak­ing pa­per. Put the beans in a food pro­ces­sor and blend un­til smooth. Add the cashews, pesto, ta­mari and spices and blend again un­til al­most smooth, with small traces of cashews still vis­i­ble to add some crunch.

2. Tip into a large bowl and stir in the oats un­til well com­bined. Di­vide into four por­tions and roll into balls. Place on the lined tray and press down to form each one into a patty 1.5cm thick. Bake in the pre­heated oven for 15 min­utes, un­til the burg­ers are crispy around the edges. Re­move from the oven, flip each burger over and re­turn to the oven to bake for 5 min­utes more.

3. Spread the top half of each burger bun with mashed av­o­cado. Put a lit­tle shred­ded let­tuce on the bot­tom half of each bun, then top with a spoon­ful of hum­mus (I like beetroot hum­mus here) and a burger. Sand­wich to­gether with the top half of the bun and skewer with a cock­tail

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