serves
6
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
Red onion jam
- 60 ml (2 fl oz/¼ cup) olive oil
- 500 g (1 lb 2 oz) red onions, thinly sliced
- 2 sprigs thyme
- 1 bay leaf
- 1 long red chilli, thinly sliced
- 2 tbsp soft brown sugar
- 1 tsp sea salt flakes
- ¼ tsp freshly ground black pepper
- 2 tbsp balsamic vinegar
Edamame patties
- 80 g (2¾ oz/½ cup) cashews
- 80 g (2¾ oz/½ cup) grated carrot
- 1 small onion, diced
- 2 cloves garlic, roughly chopped
- ½ cup flat-leaf (Italian) parsley leaves, chopped
- 1 tbsp tamari
- 120 g (4½ oz/2 cups) podded edamame beans
- 110 g (4 oz/1 cup) besan (chickpea flour)
To serve
- 6 full-sized or 10 mini sourdough rolls
- lettuce leaves
- 3 tomatoes, sliced
- 2 Lebanese cucumbers, sliced diagonally
Resting time: 30 minutes
Instructions
1. To make the red onion jam, heat the oil in a medium-sized saucepan over medium heat. Add the onion, thyme, bay leaf and chilli. Cook, stirring regularly, for 25–30 minutes or until softened and golden.
2. Add the sugar, salt, pepper, vinegar and 125 ml (4 fl oz/½ cup) of water. Bring to the boil then reduce the heat to low. Simmer, uncovered, for 8–10 minutes or until thick and jammy.
3. To make the edamame patties, blend the cashews, carrot, onion, garlic, parsley, tamari and half the edamame in a food processor until it forms a chunky paste.
4. Transfer to a large bowl. Add remaining the beans and the besan, season to taste and mix well. Cover with plastic wrap and refrigerate for 30 minutes (this will make it easier to handle when forming the patties).
5. Preheat a barbecue hotplate (griddle) to medium and lightly grease with oil.
6. Form the edamame mix into 6 or 10 patties and cook for 4–5 minutes each side or until golden.
7. Place the lettuce and patties on the rolls and top with tomato, cucumber and red onion jam.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
