1 very small head of caulifower (about 200g), trimmed and separated into forets
140g tinned haricot beans, drained
85g fresh breadcrumbs
140g mature cheddar
2 tbs chopped fresh fat-leaf parsley
a sprinkling of grated nutmeg
fnely grated rind of 1 lemon
1 tbs roasted chopped hazelnuts
1 large egg white
2 tbsp olive or vegetable oil
1 lettuce with large leaves
1 medium tomato, sliced
Cook the caulifower. Steam the caulifower forets for 7-8 minutes, or until tender. Take off the heat, drain and leave to cool. Meanwhile, put the haricot beans into a food processor and pulse, then add the cooled caulifower and pulse lightly. (You don’t want to overwork it as the mixture will get sloppy.) Shape the burgers. Put the mixture into a bowl and add 1 tbsp of the breadcrumbs. Grate 80g of the cheddar and add to the bowl, along with the parsley, nutmeg, lemon rind and hazelnuts. Season with salt and pepper, and form the mixture into 6 burgers (around 6cm in diameter each), in the palms of your hands. Coat the burgers. Lightly whisk the egg white in a bowl, and put the rest of the breadcrumbs onto a plate. Brush each burger all over with egg white and then press them into the crumbs, making sure they’re well covered. Put the oil into a large frying pan on a mediumhigh heat. When hot, cook the burgers in batches for 3-4 minutes on each side, until crisp and golden. Slice the remaining cheddar and put a slice on top of each (while in the pan) to melt. Put each burger in a lettuce leaf, add a slice of tomato and serve with a generous spoonful of chutney (see recipe below).
Put 50g butter in a frying pan on a low heat, then add 4 red onions, peeled and thinly sliced, and a pinch of salt. Fry for about 20 minutes, or until sticky and soft. Add 150ml red wine vinegar, 2 tbsp raisins, finely chopped, and 2 tbsp soft brown sugar, and cook for another 5 minutes, or until glossy and reduced. Check the seasoning. Makes 250g.
Suitable for freezing.
Per serving: calories 239; fat 14g; sat fat 6g