Spinach & Cashew Burgers
These clean-eating burgers are an absolute revelation! The texture is out of this world, and probably not what you are expecting. The outer surface is crisp and crunchy, while the inside is softly melting (and not remotely stringy).
These burgers provide a very healthy dose of spinach, combined with healthy protein and fats from the cashew nuts and egg. These macro-nutrients make these burgers satiating and filling, and jam-packed with essential nutrients such as magnesium and potassium.
- Cook the spinach in boiling water for 5 minutes, or until nicely wilted and soft. Drain well and allow to cool enough for you to squeeze the rest of the water out by hand.
- Put the spinach into a food processor (if you have on) and blend with the cashew nuts, salt and garlic powder. If you don’t have a food processor, chop the drained/squeezed spinach and cashew nuts finely with a sharp knife.
- Add the spinach and cashews into a large bowl. Beat in the egg and mix until all of the egg has been incorporated into the spinach.
- Divide the mixture into two and then make two burgers by pressing the spinach into a medium sized cookie cutter (or a cooking ring). Lift the rings off, then cover and chill for an hour in the fridge.
- Fry the burgers over a medium-high heat, in either rapeseed oil or coconut oil, for 7-8 minutes, turning once during cooking. The burgers are ready when the outer surface is crisp and golden brown.