LENTIL AND CASHEW BURGERS WITH CARAMELISED ONIONS, AVO SMASH

Υλικά

Caramelised onions

1 teaspoon olive oil

2 brown onions, thinly sliced

1½ tablespoons balsamic vinegar

2 teaspoons honey

Lentil and cashew burgers

½ cup roasted cashew nuts

1 × 400g can brown lentils, rinsed and drained well

1 tablespoon tahini

½ red onion, grated or finely diced

1 free-range egg

Zest of ½ lemon

1 teaspoon soy sauce

1 teaspoon each sumac and lemon pepper

¼ cup finely chopped parsley

½ cup dried breadcrumbs or ground almonds

1 tablespoon GF or plain flour

2 teaspoons olive oil

Avo smash

Flesh of 1 firm ripe avocado

2 teaspoons lemon juice

Creamy chipotle

¼ cup unsweetened natural Greek yoghurt or coconut yoghurt or lite sour cream

1-2 tablespoons chipotle sauce

To serve

2 tomatoes, thinly sliced

½ telegraph cucumber, thinly sliced

1 baby cos lettuce or ½ iceberg lettuce, chopped

Pickled gherkins and jalapeños

Οδηγίες

1. To make the caramelised onions, heat oil in a medium pot on medium heat. Cook onion for 7-8 minutes, stirring often, until starting to caramelise. If at any time the onion is sticking to the bottom of the pan and burning, ada 1-2 tablespoons water, stir and it should unstick. Stir through balsamic vinegar and honey, cook a further I-2 minutes then remove from heat and season to taste with salt and pepper. ake the lentil and cashew burgers. Crus While onions cook, mi cashews with a rolling pin (or in a food processor) and add to a medium bowl with half the lentils, tahini, onion, egg, lemon zest, soy sauce, spices and parsley. Mash well with a potato masher, until mixture has the consistency of hummus. Season with salt and pepper and stir through remaining lentils, breadcrumbs/ground almonds and flour.

3. Divide burger mixture into four and shape into patties, about lcm thick. Set aside on a plate and dust each with a little flour.

4. Heat half of the oil in a large non-stick fry-pan on low-medium heat. Cook lentil burgers, two at a time, for 2-3 minutes each side, until golden brown and cooked through. You may need to add ½ teaspoon more oil when you flip the burgers, to help the crust crisp up. Set burgers aside to drain on a plate lined with paper towels.

5. In a small bowl, roughly mash avocado with lemon juice and season

to taste with salt and pepper. In another small bowl, mix yoghurt/

sour cream and chipotle sauce.

To serve, top each lentil and cashew burger with tomato, cucumber, avo smash, caramelised onions and place on a bed of lettuce. Drizzle

with creamy chipotle and sprinkle with pickled gherkins and jalapeños.