Vegetables Recipes - Cashew MacBurgers

Ingredients                                                                  

• 75 g/3 oz/3/4 cup short-cut macaroni

• 50 g/2 oz/1/2 cup whole meal flour

• 50 ml/2 fl oz/3 1/2 tbsp sunflower oil

• 300 ml/1 1/4 cups vegetable stock

• 2.5 ml/1/2 tsp yeast extract

• 5 ml/1 tsp tomato puree (paste)

• 75 g/3 oz/3/4 cup salted cashew nuts, chopped

• 1 egg, beaten

• 100 g/4 oz/2 cups fresh whole meal breadcrumbs

• Oil for shallow-frying

• Tomato relish

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Method:

1. Cook the macaroni according to the packet directions. Drain, rinse with cold water and drain again.

2. Blend the flour and sunflower oil in a saucepan. Stir in the stock then bring to the boil, stirring.

3. Cook for 2 minutes, stirring all the time until thick and smooth. Stir in the yeast extract, tomato puree, nuts and macaroni.

4. When cool enough to handle, shape into 8 balls and flatten into rounds.

5. Coat in egg then breadcrumbs and shallow-fry until golden brown on both sides. Drain on kitchen paper and serve with tomato relish.