Why not try something new with this meat-free showstopper.
Serves: 4 people
3 medium Carrots
2 tbsp Cashew Butter
200 g Cashew Nuts
1 pinch Cayenne Pepper
0.5 tsp Ground Black Pepper
2 medium Onion
2 tsp Salt
2 tbsp Soy Sauce
1 bunch SuperValu Fresh Thyme
3.5 tbsp SuperValu Oil
2 - SuperValu Parsnip
- Chop any rough gnarly bits off the carrots and parsnips and grate them, leaving the skin on. Crush two-thirds of the cashew nuts by putting them in a food processor and pulsing until they are finely chopped. If you don’t have a food processor, crush them by wrapping them in a clean tea towel and bashing them with a small pan or rolling pin until they are all mashed up.
- If the cashew nuts are not roasted, put them in a small pan set on a high heat and dry roast them for 5 to 8 minutes, stirring occasionally, until they start to turn golden, but keep a watchful eye on them as they can burn quickly. Transfer to a plate to cool down.
- Put 2 tablespoons of the oil in a large frying pan set on a medium heat. Once it has heated up, add the onions and sauté for 3 to 4 minutes, until they start to go translucent, stirring regularly so they don’t burn. Add the grated carrots and parsnips and a pinch of the salt and sweat for 5 more minutes, stirring regularly.
- Remove the leaves from the thyme and add them to the pan along with the soy sauce, another pinch of the salt and the black pepper and cayenne. Add all the nuts and mix well. Taste the mix and season if you think it needs any more salt or pepper. Remove from the heat and leave to cool for a couple of minutes.
- Once the mix has cooled, stir in the cashew butter. Using your hands, shape into tight well-formed patties about 4cm in diameter.
- Add the remaining 1½ tablespoons of oil to a frying pan set on a high heat. Once the oil has heated up, add the patties and cook for a couple of minutes on each side, until they turn golden. You may need to do these in batches until they are all done.