Nut Burgers

This fine fare makes the ideal accompanyment to some roasted root veg, goat’s cheese and nutmeg mash generously lashed with onion and mushroom gravy with a hint of cider. One good reason to welcome autumn!

Ingredients

• 100g mixed nuts (brazil, walnut, hazelnut, etc)
• 75g red lentils
• 1 stale heel of wholemeal bread
• 1 medium red onion
• 1 small/medium egg
• 4 tbsp chopped parsley
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp oregano
• ½ tsp garlic granules
• a large pinch of salt

Method

Rinse the red lentils well under running water in a small pan, cover with cold water and bring to the boil and simmer vigourously for 5 mins. Meanwhile, chop the onion and fry gently in a frying pan large enough to hold the lentils as well as the onion. Once the onion starts to brown and the lentils have been simmered, spoon the lentils into the frying pan and reduce the heat. Add the spices, stir and let cook for 2-3 minutes.

In a food processor, whizz the mixed nuts just enough to break them down but leave some texture and then do the heel of bread into coarse crumbs. Combine the lentils, nuts and breadcrumbs with the parsley, salt and egg in a bowl and stir together.

To cook, split the mixture in two and fashion into patties. Coat with a tablespoon of oil (groundnut or rapeseed work well) each and place on a baking tray in the oven at 180° C for around 30 minutes.