Friday, March 4, 2011

Cashew & carrot burgers

These little beauties were really yummy and made my workmates jealous when I ate them in the office for lunch (sorry ladies, next time I will make more to share!).

They are adapted from the New Vegetarian Kitchen recipe book by Nicola Graimes. Here is my version:

1 cup roasted unsalted cashews
1 red onion, chopped
2 tsp cumin seeds
1 tsp ground coriander
1/2 tsp cayenne powder
2 cloves garlic, crushed
2 large carrots, grated
1 cup fresh wholemeal breadcrumbs
2 beaten eggs
1 heaped tblsp plain Greek yoghurt
chick pea flour to dust
oil to fry

Fry the onion in a splash of oil for 4 mins over medium heat. Add the spices to the pan and continue to fry for another minute. Add the garlic and turn off the heat. Process the cashews to coarse crumbs. Mix all ingredients (except flour and oil) in a bowl, add salt to taste, and shape into burgers or patties. Lightly dust each burger with chickpea flour and place in a single layer on a dish in the fridge for 30 mins. Preheat the oven to 180 degrees celcius. Heat some oil in a frying pan over medium to high heat and carefully add the burgers, cooking for 2-3 minutes each side or until nicely browned. Place cooked burgers onto an oven tray and bake for 10 minutes to firm up. Serve in a bun or on their own with tomato sauce or your condiment of choice!


  1. these could be done without the oven part, right? they do look good! nice photos too : )

  2. Thanks Renee :) You could just fry them for a bit longer over a lower heat to ensure they are cooked all the way through instead of using an oven. Let me know how they turn out if you try them!