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Simple potato, nut and spice burgers

January 3, 2012

Start with some boiled potatoes. Mash them. Add a couple of spring onions (finely chopped), a couple of chillies, (finely chopped and deseeded in this case) some mixed cashew nuts and peanuts (salted) – these had been left in a jar with the lid off and they’d gone soft (so no one wanted to eat them any more), but they were OK to cook with – ground in a coffee grinder.  

You have to be careful grinding cashew nuts in a coffee grinder: in this house you never know what people might have ground up before (cinnamon quills, but it could have been chillies, or peppercorns, or even coffee). Cashew nuts are quite oily and can become one gloopy mess if you grind for too long – probably the thing to do is toast them first, but I didn’t. Live dangerously. (Of course you could use peanut or cashew nut butter…….)

Mix the lot together.

I had thought about cleaning the grinder out before adding the nuts, but I decided that cinnamon might work and so I added a teaspoon of mixed spice too (cinnamon, ginger, coriander, mace and cloves in this mix). Mix well, and form into burger shapes. Put them in the fridge for half an hour to make them easier to handle and then dip them in gram (chickpea/garbanzo bean) flour (which has a pleasing nutty flavour and helps hold it all together) before frying until golden brown in a little olive oil. Serve immediately with a green and red salad –  and some tofu, parsley and garlic dip which we’re all very keen on. Probably share the recipe later…

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