Recipes.

Brazil + Cashew Nut Patties

By Mandy Sacher


I Quit Sugar - Brazil Nut Burgers
  • 15–20 servings
  • Prep - 1 hour 15 mins
    Cooking - 20 mins
  • Total - 1 hour 35 mins
I Quit Sugar - Brazil Nut Burgers

Brazil nuts are not popular among kids, so I decided to create this nut burger to include in their diets. My son loves preparing these with me and tasting the ingredients. My daughter and husband loved them too.  

Servings: 15–20
Preparation: 1 hour 15 mins
Cooking: 20 mins

Ingredients

  • 1/4 cup brazil nuts.
  • 1/4 cup cashews.
  • 1/2 brown onion, chopped.
  • 2 spring onions, roughly chopped.
  • 2 cloves garlic, crushed.
  • 2 tablespoons coriander, fresh.
  • 1 small egg.
  • 3/4 cups butternut pumpkin, peeled and steamed.
  • 1/4 cup rice breadcrumbs.
  • 2 tablespoons almond meal.
  • Sea salt and pepper, to taste.
  • Coconut oil, for frying.

Directions

1. Place brazil and cashew nuts in a high speed food processor and process until the mixture reaches a fine consistency.

2. Add onion, spring onion, garlic, coriander and egg and process until smooth.

3. Add pumpkin, rice crumbs, almond meal, salt and pepper and pulse to combine. Refrigerate for an hour.

4. Heat coconut oil in a large frying pan over medium heat. Form small patties using your hands or scoop spoonfuls directly into the pan and fry for 3–4 minutes on each side, or until golden brown and crisp. Be careful when flipping patties over, as they are quite soft. Allow to cool for 10 minutes before serving.

Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.


Note

Images and recipes extracted from Wholesome Child by Mandy Sacher.

I Quit Sugar - Wholesome Child

Brazil nuts are not popular among kids, so I decided to create this nut burger to include in their diets. My son loves preparing these with me and tasting the ingredients. My daughter and husband loved them too.

Ingredients

  • 1/4 cup brazil nuts.
  • 1/4 cup cashews.
  • 1/2 brown onion, chopped.
  • 2 spring onions, roughly chopped.
  • 2 cloves garlic, crushed.
  • 2 tablespoons coriander, fresh.
  • 1 small egg.
  • 3/4 cups butternut pumpkin, peeled and steamed.
  • 1/4 cup rice breadcrumbs.
  • 2 tablespoons almond meal.
  • Sea salt and pepper, to taste.
  • Coconut oil, for frying.

Directions

1. Place brazil and cashew nuts in a high speed food processor and process until the mixture reaches a fine consistency.

2. Add onion, spring onion, garlic, coriander and egg and process until smooth.

3. Add pumpkin, rice crumbs, almond meal, salt and pepper and pulse to combine. Refrigerate for an hour.

4. Heat coconut oil in a large frying pan over medium heat. Form small patties using your hands or scoop spoonfuls directly into the pan and fry for 3–4 minutes on each side, or until golden brown and crisp. Be careful when flipping patties over, as they are quite soft. Allow to cool for 10 minutes before serving.

Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.

Note

Images and recipes extracted from Wholesome Child by Mandy Sacher.

I Quit Sugar - Wholesome Child

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