Cashew Veggie Burger

Cashews are packed with nutrition and have no cholesterol! They make a great substitute for meat. This veggie burger recipe has been adapted from an Anita Bean* recipe (in Healthy Eating for Kids). The book is full of great recipes and ideas. I highly recommend it, especially if you have health considerations or young children (I’ve used the book for years). In testing this recipe, I’ve found it lacking so I’ve clarified some things and given more exact measurements. Hope you like it.

Cashew Veggie Burger

  • 1 small onion (1/3 c.), finely chopped
  • 1 clove garlic, crushed and minced
  • 1/4 tsp. cayenne pepper
  • 1 T. oil
  • 1 T. all-purpose flour
  • 1/2 cup stock or water
  • 200 g. cashew nuts (1 1/2 cups), raw, unsalted and ground up
  • 2 – 3 slices whole wheat bread (1 c.) ground into bread crumbs,
  • Salt and black pepper to taste (about 1/2 tsp. salt, less if using salted stock)
  • Small amount of oil for the baking tray

In a large, deep skillet on medium-low heat, put the 1 T. oil. Add the onion and saute for a few minutes, add the garlic and red (cayenne) pepper and cook 1 minute more. Add the flour and stir for 1 min. Add the stock or water and stir until thickened. Turn off the heat. Add the ground cashew nuts, ground bread, salt and pepper to taste. Mix well. Allow to cool slightly. Using your hands, spread a bit of oil on a baking sheet then form 4 – 6 somewhat thin burger patties according to the size of the buns. Swirl each patty around on the tray and then turn over so that both sides have a very light coating of oil.

Bake at 350 for about 7-10 minutes (when one side is browned) then turn over and bake a further 5 – 10 min. Serve with lettuce, onion, tomato and condiments. It tastes so good, you won’t even want cheese on it.


About Amarah Makhdumi

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One Response to Cashew Veggie Burger

  1. Pingback: » Joan Endyke: Boston-based fast-food chain focuses on nutrition

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