Walnuts are rich in omega-3 oils, important for oxygen delivery during exercise and for recovery. They also supply protein, iron, vitamin E and zinc. Substitute mushrooms for aubergine, if you prefer.
1 tbsp light olive oil 1 small onion, finely chopped 1 celery stalk, finely chopped 1 garlic clove, crushed 1/4 aubergine, finely chopped 175g (6oz) walnuts 75g (3oz) wholemeal bread A few sprigs of fresh rosemary 1 tsp yeast extract (e.g. Marmite) dissolved in 2 tbsp boiling water (or to taste) Salt and black pepper 2 eggs
1) Preheat the oven to 190°C/fan 170°C/gas mark 5. 2) Heat the oil in a heavybased pan and fry the onions for 2-3min. Add the celery, garlic and aubergine
and cook for 5min until soft. 3) Place the nuts in a food processor and whiz until they are finely ground. Add the bread and process for a few seconds until it turns into breadcrumbs. Add the cooked onion mixture, rosemary, yeast extract, salt and black pepper. Process the mixture until it is evenly combined. Add the eggs and process until it holds together firmly. 4) Shape the mixture into eight equal-sized patties 1 1/2 cm thick and place on an oiled baking tray. Bake in the oven for 20-25min until they are crisp and brown. 5) Serve with baked sweet potatoes, a green vegetable (such as broccoli, kale or cavolo nero) and roasted slices of butternut squash.
NUTRITION Per Burger:
216 k calories
Time taken: 30 mins Makes 8 burgers