September 10, 2014
3/4 cup (170g) raw cashews, ground into coarse meal
1/2 cup (125g) fresh peas, shelled and blanched (or frozen peas, thawed)
3/4 cup (170g) cauliflower, cut into small florets
1/4 cup (60g) green onion, finely diced
1 cup (225g) russet potato, peeled, cubed and simmered until tender and cooled
1 1/2 tablespoons curry powder
1 tablespoon onion powder
3 tablespoon fresh cilantro (coriander), minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne (optional)
1/4 teaspoon sea salt (optional)
To prepare the burger mix, in a bowl, toss all ingredients together, pressing the potatoes into the mixture until it begins to bind. Depending on the moisture of the potatoes, you may need to add more or less of the ground cashews.
Using a burger size ring mold, form the mix into burger-sized patties.
Pre–heat the oven to 400°F (205°C).
Lightly spray a baking sheet with cooking spray and place the burgers evenly on the sheet. Alternatively, you can use a non-stick baking sheet or one lined with Silpat.
Bake for 15 minutes and flip the burgers. Continue baking for another 6 to 8 minutes until both sides are golden.
To serve, spread an even amount of mango chutney on both sides of each bun.
Top the burgers with wine-pickled onions, jalapeños and lettuce.
The burgers can be kept frozen and reheated at a later date.
All figures are per serving (assumes 6 servings).
Fat: 10 g
Carbs: 36 g
Fiber: 3 g
Protein: 8 g
Sodium: 330 mg