indian-spiced veggie burgers

 Ingredients



• 1 cup Peeled and diced potato

• 1/2 cup small cauliflower florets

• 1/2 cup raw unsalted cashews

• 1/2 cup thawed frozen peas

• 1/3 cup diced green onions

• 2 teaspoons curry powder

• 11/2 teaspoon onion granules

•1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

Method

 • potato in boiling water until very soft, about 15 minutes.

• Drain and cool slightly.

• Cook cauliflower in boiling water until very soft, about 6 minutes. Drain and cool slightly.

• Preheat the oven to 400°F. Place cashews in a food processor and pulse until finely ground.

•In a large bowl, combine potato, cauliflower, cashews and remaining ingredients. Use your hands to break up chunks of potato and cauliflower, and press the ingredients until they hold together.

• With damp hands, form into patties* about 4 inches in diameter and 3/4-inch thick. Place on a parchment paper-lined baking sheet.

• Bake 15 minutes, then flip burgers and continue to bake until lightly browned on the other side, about 15 minutes longer.

*Forming neat veggie burgers:

• Dampen the inside of a 1/2-cup measuring cup and pack it with the burger mixture, pressing down firmly.

• Turn the cup over and shake it gently to release the mixture into the palm of your hand, then press down with your other hand until the patty is about 3/4-inch thick.

* Freezing veggie burgers:

Cool cooked burgers and wrap individually in plastic wrap and then foil, or place them in individual resealable plastic bags, and freeze up to 6 months. To reheat, unwrap the burgers, place on a parchment paper-lined baking sheet and bake at 300°F until heated through, 20 to 25 minutes.