Avocado and California Prunes Burger
Course: Main Skill level: medium Serves: 4-6 Vegetarian
4 tbs light quinoa
70 g(2 ½ oz) cashews 4-5 California Prunes 3-4 tbs clarified butter Salt and freshly ground black pepper, to taste A little chilli powder, to taste
2 large cloves of garlic 1 tbs soy sauce
3-4 tbs breadcrumbs, plus extra to coat Burger rolls
A little natural yoghurt Tomato slices Lettuce, watercress or coriander Radish slices Cucumber slices To Serve: extra salad or chips.
1 Start by making the quinoa. Place the quinoa in a dry saucepan and add water (you need twice as much water as quinoa). Cook until the quinoa is soft, then drain and set aside.
2 Chop the nuts and prunes. Place them in a frying-pan with a tablespoon of the clarified butter then add salt, chilli and pepper to taste.
3 Peel the avocados and remove the stones. Place the avocados into a bowl and mash with the fork. Add the peeled and chopped garlic. Mix in the nuts, prunes, quinoa, soy sauce and 3-4 tablespoons of breadcrumbs. Mould the burgers with your hands. There should be enough mixture to make 4-6.
4 Roll the burgers in breadcrumbs. Chill before frying. Heat the remaining clarified butter in a frying-pan and fry the burgers until golden on both sides and hot all the way through.
5 Split the buns and place face-down to toast in the still-hot fryingpan after you have fried the burgers. Spread the bottom of the buns with natural yoghurt, pile on the tomato, burger, leaves, radish and cucumber. Serve while the burgers are hot.