Available at 
Tweet
This is from an ex-boyfriend who was a vegetarian. I wasn't. But I loved this recipe. He got it from a book, but sadly I don't know the name of the book and I haven't talked to the ex in years. Enjoy!--Suzanne
Nutburgers With Cheese
(makes 12)
1 onion, finely chopped
1 garlic clove, crushed
1 T. olive oil
¼ c. all-purpose flour
½ c. vegetable stock
2 c. chopped mixed nuts (including cashews, almonds, hazelnuts, and walnuts).
1 c. fresh breadcrumbs
2 carrots, grated coarsely
1 T. chopped fresh parsley
1 T. dried thyme
2 T. grated Parmesan cheese
1 T. lemon juice
1 t. vegetable extract
1 egg, beaten
dried breadcrumbs
salt and pepper, to taste
oil for deep frying (optional)
mixed salad greens, to serve
1. Fry onion and garlic gently in oil until soft. Stir in flour and cook for 1-2 minutes. Add the stock or milk gradually and bring to a boil.
2. Remove from heat and stir in nuts, breadcrumbs, carrots, herbs, Parmesan cheese, lemon juice, vegetable extract, and seasoning. Leave until cold.
3. Divide the mixture into 12 and roll into even-sized balls.
4. Dip each piece first in beaten egg and then coat in breadcrumbs.
5. Place on a well-greased cookie sheet and bake in a preheated oven at 350ºF for about 20 minutes, or until lightly browned and crisp. Alternatively, deep fry in oil heated to 350ºF for 3-4 minutes until golden brown. The oil is at the correct temperature for deep-frying when a cube of bread browns in it in 30 seconds.
6. Drain on crumpled paper towels, then, when cold, arrange on a bed of salad greens. Cover with plastic wrap or foil until ready to serve.
—Variation: make into balls or burgers—
Nutburgers With Cheese
(makes 12)
1 onion, finely chopped
1 garlic clove, crushed
1 T. olive oil
¼ c. all-purpose flour
½ c. vegetable stock
2 c. chopped mixed nuts (including cashews, almonds, hazelnuts, and walnuts).
1 c. fresh breadcrumbs
2 carrots, grated coarsely
1 T. chopped fresh parsley
1 T. dried thyme
2 T. grated Parmesan cheese
1 T. lemon juice
1 t. vegetable extract
1 egg, beaten
dried breadcrumbs
salt and pepper, to taste
oil for deep frying (optional)
mixed salad greens, to serve
1. Fry onion and garlic gently in oil until soft. Stir in flour and cook for 1-2 minutes. Add the stock or milk gradually and bring to a boil.
2. Remove from heat and stir in nuts, breadcrumbs, carrots, herbs, Parmesan cheese, lemon juice, vegetable extract, and seasoning. Leave until cold.
3. Divide the mixture into 12 and roll into even-sized balls.
4. Dip each piece first in beaten egg and then coat in breadcrumbs.
5. Place on a well-greased cookie sheet and bake in a preheated oven at 350ºF for about 20 minutes, or until lightly browned and crisp. Alternatively, deep fry in oil heated to 350ºF for 3-4 minutes until golden brown. The oil is at the correct temperature for deep-frying when a cube of bread browns in it in 30 seconds.
6. Drain on crumpled paper towels, then, when cold, arrange on a bed of salad greens. Cover with plastic wrap or foil until ready to serve.
—Variation: make into balls or burgers—