|Two burgers, a tomato, and strawberries from the garden|
The burgers are relatively easy to make:
Grind ½ cup unsalted unroasted nuts into a meal (I used cashew nuts in the blender).
Tip into a bowl and add 1 small onion, finely diced.
Prepare ½ cup raw vegetables of choice – grated or finely diced. Some ideas are carrot, beetroot, courgette, cauliflower, celery, mushroom. Today I used grated carrot, grated beetroot, grated courgette, and cauliflower “rice” (where the curd is shaved off in small pieces).
(Obviously only small amounts of each is needed as you only require ½ cup in total.)
Mix the vegetables into the nut and onion mix, adding a few drops of balsamic vinegar for flavour.
Add a little cold-pressed vegetable oil if the mixture will not hold together.
Halve the mixture and shape into two balls; flatten the balls and there you have two burger patties.
Cover and refrigerate until required.
Decorate with a tiny sprig of parsley when serving.
Something different to make for dinner!