Cashew Patties
1 box frozen spinach--thawed, chopped fine
1 1/2 cup mild cheese(like cheddar)--grated
1 cup cashews--chopped in blender
2 eggs
an onion
1 1/2 cup bread crumbs seasoned with paprika and garlic
Put cashews in blender and blend. Add 2 eggs and 1 onion. Blend thoroughly. Dump into large bowl. Add chopped spinach and bread crumbs. Mix thoroughly. Form into 12 patties. Fry patties on each side until browned. Place in 9 x 13 baking dish, cover with gravy made of equal parts mushroom soup and plain yogurt (or sour cream), and bake at 350 for 15 minutes.
To make Nut Burgers--substitute walnuts for cashews and use spaghetti sauce for gravy.
Roast Pumpkin And Cashew Burgers
Ingredients
500 grams pumpkin, peeled and cut into large pieces (use buttercup preferably)
3 tblsp oil
salt and pepper
300 gram can Craig's Chickpeas in Brine, well drained
1/2 cup toasted cashew nuts
1 egg
1/4 cup chopped parsley
1/2 red onion, finely diced
1/2 cup dry breadcrumbs
flour
1. Toss the pumpkin in 1 tablespoon of the oil. Season well with salt and pepper. Roast at 180°C for 30-35 minutes until cooked. Cool.
2. In a food processor put the pumpkin, chickpeas, cashew nuts, egg, parsley, red onion and breadcrumbs. Pulse until well mixed. If too wet add more breadcrumbs.
3. Shape into 6 patties with floured hands. Pan-fry in the remaining oil for 2-3 minutes on each side until hot and golden.
4. If wished serve as a burger on a toasted burger buns topped with sliced tomatoes, rocket, salad greens and mayonnaise otherwise add your favourite vegetables on the side.
