Cashew and Brazil Nut Burgers

Serves: 4

Ingredients

• 1 cup dry cous cous
• 1 tablespoon extra virgin olive oil
• 100g raw cashews, chopped
• 100g raw Brazil nuts, chopped
• 1⁄4 cup chopped mint
• 2 green onions, sliced
• 1 tablespoon chopped flat leaf parsley
• 2 eggs, lightly beaten
• 1 tablespoon plain flour
• salt and cracked black pepper
• 1/4 tsp ground cumin
• 3 cups rocket and baby spinach leaves
• 4 tablespoons hommus

Method

1. Place cous cous in a heat proof bowl and pour over boiling water.
2. Water should come about 2cm above the level of cous cous.
3. Cover with plastic wrap and stand for 5 minutes.
4. Remove plastic, add olive oil and fluff up the cous cous with a fork.
5. Refrigerate until cooled.
6. Place the nuts, mint, green onions, basil, egg, flour, salt, pepper and cous cous in a large bowl and mix together until fully combined.
7. Using wetted hands, divide the mixture into eight and shape into patties.
8. Place patties on a baking tray lined with non stick baking paper and chill for 10 minutes.
9. Heat a non stick frying pan over medium heat and spray with oil spray.
10. Cook the patties for 3-4 minutes on each side or until golden brown.
11. Serve with rocket and baby spinach and a tablespoonful of hummus.

Nutrient content per serve

Energy 2680kJ (640kcal), Protein 21g, Total fat 41g, Saturated fat 8g (20% of total fat), Monounsaturated fat 19g, Polyunsaturated fat 11g, Carbohydrates 48g, Fibre 7g

Recipe courtesy of Nuts for Life, for more information visit www.nutsforlife.com.au