Cashew Nut and Parsnip Burgers

Serves:  4;  Prep:  15 mins;  Cook:  23 minutes;  Cals per portion:  417

These crispy nut burgers, mildly spiced with ginger, make a perfect midweek supper dish.

Ingredients:  1 lb/450g parsnips; 4oz / 125g cashew nuts; 6 tbsp/90ml vegetable oil; 1 onion, finely chopped; 2oz/50g breadcrumbs; 1 in /2.5cm cube fresh ginger, grated; salt and pepper

  • Peel the parsnips and thinly slice.  Place in a pan of water and bring to the boil, cook for 15 minutes or until tender.
  • Meanwhile place cashew nuts in a blender and blend until finely chopped.  Heat 1 tbsp / 15ml of the oil in a frying pan and fry the onion for 2 mins, until softened.
  • Drain parsnips and mash well.  Place in a bowl with 3/4 of the nuts, the onion, 1/2oz/15g of the breadcrumbs, the ginger and seasoning.  Mix together remaining breadcrumbs and nuts.  Divide parsnip mixture into 12 and shape into burgers.  Roll in the breadcrumbs and nuts.
  • Heat the remaining oil in a large frying pan and fry the burgers for 2-3 minutes on each side.  Drain on kitchen paper and serve with a salad.
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