Pea Burger and Lemony Cashew Nut Mayonnaise
- 150 grams sweetcorn frozen
- 200 grams frozen garden peas
- 240 grams cooked chickpeas
- 30 grams Fresh coriander chopped
- 30 grams fresh flat leaf parsley chopped
- 75 grams brown rice flour, or a gluten free flour of choice
- 1 tsp hot paprika
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tbsp sesame seeds
- 1 tbsp pumpkin seeds
- 1 tbsp Sunflower seeds
- 1 small red onion chopped
- 1 large garlic clove crushed
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 6 tbsp (approximately) coconut oil for cooking
Lemony Cashew Nut Mayonnaise
- 200 grams cashew nuts pre-soaked for 4-8 hours
- 100-125 ml unsweetened almond milk
- 1/4 lemon zest & juice
- 1 tsp dijon mustard
- Pinch salt
- 1 tbsp apple cider vinegar
- Pour warm water over the peas to defrost. Once thawed (about 10 minutes) drain off the water.
- Place the onion, garlic, herbs, salt, pepper and spices into a food processor and pulse to start to combine.
- Next add the sweetcorn, peas, chickpeas and flour to the food processor and blitz until the mixture starts to look smooth in texture. Then add the seeds, pulse to in corporate.
- Form the burgers by placing 4 tbsp of mixture into the palm of one hand and use the other hand to mould the mixture into a thick disc shape. Place the burger onto a tray lined with baking parchment.
- Continue to make burgers with the remaining mixture, then cover the tray with cling film and chill for 30 minutes – 1 hour to firm up (optional - if you’re short of time).
- Pre-heat an oven to 180C/ 350F / Gas 4.
- Melt the coconut oil in a large moderately hot frying pan. Place three of the burgers into the pan and continue to heat to create a golden brown crust on the underneath.
- After roughly 5 minutes, carefully turn the burgers over to crispen the other side. After another 5 minutes remove the burgers onto a lined baking tray. Sear the remaining burgers in the same way, and add them to the baking tray.
- Cook the burgers for 15 minutes in the oven, or until warm in the centre, and serve.
- Tips: Serve in a gluten free vegan burger bun with lettuce and tomato topped with cashew nut mayonnaise. Or forget the bun and just serve with a garden salad with sweet potato wedges. Allergens: sesame seeds.
Lemony Cashew Nut Mayonnaise
- Place all the ingredients in a high speed blender (but only half the almond milk at this stage).
- Pulse to combine, scraping down the sides to ensure all the ingredients are incorporated.
- Blend on a high setting for a couple of minutes, check the consistency and add additional almond milk, enough to create a thick mousse like consistency, in between pulses.
- Taste, re-season if required; salt, apple cider vinegar or more lemon.
- Store in an airtight container refrigerated for 5 days.
- Tips: Experiment using different herbs and spices to create flavoured mayonnaise. Caution: fresh basil and mint leaves bruise easily and may turn black, giving an unappealing look to the condiment. Allergy advice: Nuts, mustard.
Recipe by Francesca Klottrup. Photgraphy by Juliet Klottrup.