Avo­cado and Cal­i­for­nia Prunes Burger

The People's Friend - - Cook­ery -

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 av­o­ca­dos

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.

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