Cooking with Essbee

By Sarah-Beth Anderson

Nutty Burgers (vegetarian)

2 oz (50g) brazil nuts
2 oz (50g) ground almonds
1/2 tsp mustard powder
3 oz (75g) brown breadcrumbs
3 oz (75g) onion peeled, finely grated
1 level tsp yeast extract (Marmite or Vegemite)
1 level tsp mixed herbs
1 egg, beaten
1 tblsp hot milk
seasoning to taste
vegetable oil for frying


Finely grind brazil nuts in food processor or blender. Tip into mixing bowl. Add almonds, mustard, crumbs, onion, yeast extact and herbs. Bind together with egg and milk, stirring with a fork. Season to taste with salt and pepper. Shape into 8 burgers with damp hands. Leave to stand 1/2 hour to firm-up. Heat about 1/4 inch (5mm) oil in frying pan. Add burgers and fry until golden brown, allowing about 5-6 minutes and turning twice. Remove from pan, drain on crumpled paper towels and eat hot or cold.

RIYAN Productions