Hazelnut Veggie Burger
Preparation time - 20 minutes plus cooling and 1 hour chilling time
Cooking time - 20 minutes
Calories per portion - 396 Kcal
Fat per portion - 31g
of which saturated - 3.1g
Serves - 4
Suitable for vegetarians
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.
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.