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Cashew and Brazil Nut Burgers


  • 1 cup dry cous cous
  • 1 tablespoon extra virgin olive oil
  • 100g raw cashews, chopped
  • 100g raw Brazil nuts, chopped
  • ½ cup chopped mint
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon chopped basil
  • 2 eggs
  • 1 tablespoon plain flour
  • cracked black pepper to taste
  • ¼ teaspoon ground cumin
  • 3 cups rocket and baby spinach leaves
  • 4 tablespoons hummus

Place cous cous in a heat proof bowl and pour over boiling water. Water should come about 2cm above the level of cous cous. Cover with plastic wrap and stand for 5 minutes. Remove plastic, add olive oil and fluff up the cous cous with a fork. Refrigerate until cooled.

Place the nuts, mint, parsley, basil, egg, flour, pepper, cumin and cous cous in a large bowl and mix together until fully combined.

Using wetted hands, divide the mixture into eight and shape into patties. Place patties on a baking tray lined with non stick baking paper and chill for 10 minutes.

Heat a non stick frying pan over medium heat and spray with oil spray. Cook the patties for 3-4 minutes on each side or until golden brown. Serve with rocket and baby spinach and a tablespoon of hummus.


Serves 4 – 50g nuts per serve


Nutrient content per serve

Energy 2552kJ (608kcal), Protein 18g, Total fat 40g, Saturated fat 8g (20% of total fat), Monounsaturated fat 19g, Polyunsaturated fat 10g, Carbohydrates 41g, Fibre 9g, Sodium 106mg


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