Olive oil 5 tbsp

Onion 1, peeled and finely chopped

Celery 1 stick, trimmed and finely chopped

Carrot 1, peeled and grated

Whole blanched hazelnuts 100g packet

Mixed pulses 420g can

Chopped parsley 3 tbsp

Salt and freshly ground black pepper

Wholemeal flour 2 tbsp

 

1 Heat 1 tbsp oil in a frying pan and gently fry the vegetables, stirring, for 5 minutes until softened but not browned. Set aside to cool.

2 Meanwhile, finely grind half the hazelnuts in a blender or spice grinder, and chop the remainder. Heat a frying pan for about 2 minutes until very hot and then add the ground and chopped nuts. Cook, stirring constantly, for about 2 minutes, until the nuts turn light brown. Transfer to a heatproof plate and allow to cool.

3 Drain and rinse the pulses, and mash well using a potato masher or large fork, or purée in a blender or food processor for a few seconds to make a thick paste.

4 When the vegetables and nuts are cool, place in a bowl and add the mashed pulses, parsley and plenty of seasoning. Mix well, using the pulses to hold the mixture together. Cover and chill for 1 hour.

5 Divide the mixture into four equal portions and form each into a 10cm (4in) burger – if the mixture sticks to your hands, it will help if you wet them with cold water. Put the flour on a plate and season. Lightly coat each burger on both sides with the flour.

6 Heat the remaining oil in a large frying pan and gently fry the burgers for 10–12 minutes, carefully turning using a fish slice, until lightly golden on both sides. Drain well. The burgers are ideal served in a fresh roll with crispy salad, or as a main meal with accompanying vegetables.

 

Cook’s tips

These burgers are quite rich so are best served with a fruit sauce or jelly such as cranberry or redcurrant.

‘Toasting’ the hazelnuts in a dry frying pan helps develop their flavour.

 

Recipe taken from Around Britain Dairy Cookbook