Bean and Cashew Burgers


175 g/6 oz/ l1/2 cups aduki beans, soaked for several hours and drained 1 carrot, grated
1 small parsnip, grated 25 g/1 oz/ l1/2 cup cashew nuts, chopped
50 g/2 oz/1/2 cup granary breadcrumbs
2.5 ml/1/2 tsp soy sauce
2.5 ml/1/2 tsp yeast extract
Salt and freshly ground black pepper
1 egg, beaten
Oil, for shallow-frying

Put the beans in a pan with enough water to cover. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat and simmer for a further 20-30 minutes until really tender. Drain and mash well. Mix with the remaining ingredients except the oil, adding enough of the beaten egg to bind. With lightly floured hands, shape the mixture into four burgers. Chill for 30 minutes. Shallow-fry in hot oil until golden on both sides. Drain on kitchen paper and serve hot.

Bean and Cashew Burgers

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