Nut Burgers

Mix with

• 1.5 cups dry roasted, unsalted peanuts (blended)
• 1 cup cooked rice
• 3/4 cup grated cheese
• 2 tablespoons tomato puree
• 1 tablespoon soy sauce
• 2eggs
• salt, pepper, oregano, 1 teaspoon basil

Form into patties, bake or fry. I use a smear of olive oil in a heavy based pan, and make sure it is just about to smoke before adding the patties. If they are cooked in a pan which is already a bit dirty e.g. from meat, they tend to stick and are a big pain. The cheese melts as they cook, making them a bit breakable, but if they are cooked until a bit crispy on one side before turning, they work quite well.

1 batch makes 8 good sized patties
A double batch fills a 2L container, and can be frozen for later use.
150 rogainers consumed about 60 burgers at the end of a 6hr/12hr event.