Courgette and Pesto Burgers with Cashews

• 1 whole Courgette
• 3 whole Slices Slightly Stale Bread (only Use 2 If They Are Large Slices)
• 2-78 ounces, weight White Rice, Cooked And Drained
• 2-23 ounces, weight Cashew Nuts, Roughly Chopped
• 1 Tablespoon Basil Pesto
• 2 whole Eggs, Lightly Beaten
• 3 Tablespoons Oil For Shallow Frying

1. Grate the courgette and squeeze out and excess moisture.
2. Blitz the slightly stale bread in a food processor until crumbs are formed, and add these to the grated courgette.
3. Stir in the remaining ingredients (except for the oil).
4. Heat the oil in a frying pan.
5. Form the mixture into several patties and add to the pan.
6. Cook on medium heat for 5 minutes each side, or until browned and crispy.
7. You may need to cook these in batches, depending on the size of your pan.
8. If so, keep ones that have already been cooked warm in a low oven.

courgette, bread, weight white rice, basil, eggs

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/courgette-and-pesto-burgers-with-cashews/ (may not work)