We call these almond rissoles, nutty burgers. They are a very tasty vegetarian dish. The quantities below will make enough for four. I usually make a batch and give half to my daughter – we then have two meals each. The cooked burgers keep for several days in the fridge and can be eaten either hot or cold.
- 6 oz fresh breadcrumbs
- 8 oz ground almonds
- small onion
- 3 tablespoons chopped parsley
- 1 egg
- 1 oz butter
- 1 egg
- 2 oz fresh breadcrumbs
- vegetable or sunflower oil
Mix the breadcrumbs and ground almonds together in a mixing bowl. The original recipe only had half the amount of ground almonds, but I find these better using more almonds.
Grate the onion into the bread and almond mix. I use the smaller part of a metal grater and find that I don’t get watery eyes.
Chop the parsley finely. I prefer curly leaf parsley rather than the flat leaf variety.
Add the onion and parsley into the breadcrumb and almond mix.
Melt the butter and add to the mix along with a beaten egg.
Mix all together, then using your hands form this into a dough like consistency.
I usually make 16 small burgers, but you can make 8 larger ones if you prefer.
The easiest way to make 16 is to divide the dough in half, then each half in half again. You now have four. Divide each of these into half and half again. Shape each of the burgers in the palm of your hand and lay out.
Break the egg for the coating into a bowl, add a splash of water to make it go further, and beat together. Coat each burger by dipping it into the beaten egg and then covering it with breadcrumbs.
Heat a frying pan with oil and butter. Add the covered burgers. My pan holds eight at a time. Cook over a medium heat for a few minutes, then turn the burgers when they are golden brown and cook the other side. Drain on kitchen paper.
They can be eaten either hot or cold. I had my nutty burgers warm, with steamed vegetables. They were delicious.