Vegan cauliflower burgers with Indian spices, rice, and oats - these beautiful golden gluten-free burgers are from Veggie Burger Atelier, a new plant-based cookbook all about veggie burgers.
Place a pan over medium-high heat and add 1 tablespoon of oil. Add the onion and fry for 4-5 minutes, or until translucent. Transfer to a large bowl. Add another tablespoon of oil and the cauliflower, garlic, turmeric, garam masala, ginger, salt, and red pepper flakes. Fry for 6-8 minutes, stirring. Transfer to the bowl with the onion.
Add the remaining patty ingredients to the bowl and mix to combine. Working in batches, pulse the mixture in a food processor for a few spins until the rice and oats are broken up. Be careful not to over blend - you want a crumbly texture. Refrigerate the mixture for 30 minutes, or up to 24 hours, covered.
100 grams rolled oats, 100 grams cooked brown rice, 75 grams toasted almonds, 1/2 cup fresh cilantro, 2 tablespoons plus 1 teaspoon fresh lemon juice, 2 tablespoons rapeseed, 1 tablespoon nutritional yeast or parmesan cheese, 1 teaspoon coconut sugar, 1/4 teaspoon black pepper
Preheat the oven to 180°C (350°F). Divide the mixture into 4 (see note) equal portions and shape each into a patty. Place a pan over medium-high heat and add the remaining tablespoon of oil. Fry the patties for 4-8 minutes per side. Lightly season with salt and pepper and transfer them to a rimmed baking sheet and bake for 8-10 minutes.
Assemble the burgers between warm buns or naan buns and serve topped with the lime cashew cream and sesame-carrot salad.
Lime Cashew Cream
In a blender or food processor, combine all the ingredients and process until smooth. Set aside.
200 grams cashews, Juice of a lime, 1 teaspoon honey or agave syrup, Pinch sea salt, Water
Sesame Carrot Salad
In a medium-sized bowl, stir together the carrot ribbons, vinegar, and sesame oil until well coated. Set aside.
• I always make 6-8 burger patties rather than four, but the original recipe says four. Shape them as you see fit but note that the baking time will be reduced if the burgers are smaller.