Annabel Karmel's vegetable burgers recipe

• 100 g (3.5oz) Unsalted cashew nuts, roasted in the oven
• 1 tbsp Olive oil
• 1 Red onion, chopped
• 1 Carrot, grated
• 0.5 Small leek, chopped
• 100 g (3.5oz) Mushrooms, sliced
• 1 Garlic clove, crushed
• 0.25 tsp Fresh thyme leaves
• 100 g (3.5oz) Cooked brown rice (50 g/2 oz uncooked)
• 1 tbsp Dark soy sauce
• 40 g (1.4oz) Gruyere, grated
• 50 g (1.8oz) Fresh breadcrumbs
• 1 tbsp Clear honey
• 1 Egg yolk
• 0 Flour, for dusting
• 2 tbsp Sunflower oil, for frying

1. Pre-heat the oven to 180 degrees C/350 degrees F/Gas 5.
2. Spread the cashew nuts on to a baking sheet and cook for 8-10 minutes.
3. Watch carefully as after about 5 minutes, the nuts brown quickly.
4. Alternatively, buy roasted, unsalted cashew nuts.
5. Heat the olive oil in a large frying pan with the onion, carrot, leek, mushrooms, garlic and thyme.
6. Saute for 10 minutes until the vegetables are soft, and the liquid has evaporated.
7. Add the rice and cook for 1 minute.
8. Allow to cool slightly.
9. Put the cashews in a food processor and pulse 6-7 times, until coarsely chopped.
10. Add the rice mixture plus the remaining ingredients with some seasoning and pulse 5-6 times, until just combined.
11. Form into 8 patties with flour-dusted hands (mixture is a bit wet).
12. Refrigerate for a minimum of an hour or overnight.
13. Heat the sunflower oil in a non-stick frying pan, dust burgers with flour and gently fry for about 3 minutes each side.

nuts, olive oil, red onion, carrot, mushrooms, garlic, thyme, brown rice, soy sauce, gruyere, fresh breadcrumbs, honey, egg yolk, flour, sunflower oil

Taken from www.lovefood.com/guide/recipes/11235/annabel-karmels-vegetable-burgers (may not work)