Carrot and cashew burgers

 
A tasty little treat which makes a change from beef burgers.  

These are great served as burgers in a roll with ketchup, but equally good made into little balls and served cold in pitta bread with salad and a yogurt and mint dip.


3 thick slices bread - crumbed
1 onion, finely chopped
75g salted cashews, chopped
2 tblsp fresh coriander, chopped
4 large carrots, finely grated
2 eggs, beaten

Splash soy sauce
2 tsp ground cumin
1" ginger, peeled and finely grated
Sesame seeds
Oil for frying


Mix together all the ingredients except the sesame seeds.  Mould into 12 burgers and roll in sesame seeds.
Chill in the fridge for an hour.

Heat the oil over a medium heat in a frying pan - our 12" pan will accommodate all of them, otherwise do them in batches and keep warm.
Fry until brown and crispy and warmed right through.

Not only good with yogurt, but also mango chutney, ketchup or mayonnaise.

  

I made this mayonnaise with local rapeseed oil which accounts for the beautiful sunny colour!

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www.netherton-foundry.co.uk