Moist and nutty inside, crispy and well browned outside, these tempting burgers will be just as popular with non-vegetarians.
The nut mixture is quite sticky, so coat your hands with flour to make shaping the burgers easier. Buy a ready chopped mixture of nuts, or a selection ofwhok nuts to chop yourself.
SERVES 4
25 g (1 oz) butter
1 large onion, skinned and chopped
15 ml (1 tbsp) chopped fresh parsley
15 g (1/2 oz) plain wholemeal flour
150 ml (1/4 pint) fresh milk
225 g (8 oz) chopped mixed nuts
15 ml (1 tbsp) soy sauce
15 ml (1 tbsp) tomato puree
175 g (6 oz) fresh wholemeal breadcrumbs
1 egg, beaten
pepper
1. Melt the butter in a medium saucepan and lightly fry the onion and parsley until soft. Stir in the flour and cook for 2 minutes.
2. Remove from heat, gradually add the milk, bring back to boil, stirring until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes.
3. Add the nuts, soy sauce, tomato puree, breadcrumbs, eggs and pepper to taste. Mix well.
4. Divide into 8 and shape into rounds. Place under a grill for 4 minutes, then turn and grill for 4 minutes more.
Serve with cheese sauce, tomatoes and parsley.
