Late Summer Burger Salad (a Pantry+ recipe)

Makes 3 to 4 servings

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1 cup raw cashew pieces

7 to 8 tablespoons water

3 tablespoons seasoned rice wine vinegar, divided

1 (2-inch) piece fresh ginger, peeled and chopped

1/4 teaspoon sea salt

2 medium-large yellow squash

2 garlic cloves

1 cup cooked chickpeas

5 green onions, divided

1/2 cup green peas (thawed, if frozen)

1 to 2 teaspoons togarashi

3/4 cup panko bread crumbs

All-purpose flour, as needed

Oil for pan-frying, optional

6 cups lettuce, chopped

 

1. Add the cashews, water, 2 tablespoons vinegar, ginger and salt to a small blender. Blend well and set aside for 10 minutes to rehydrate. Blend again until smooth. Taste and add more salt if needed. Set aside.

2. Grate the squash using a food processor. Add the squash to a large dry cast-iron pan and cook over medium heat for 5 minutes, or until the moisture has reduced considerably. Add the garlic to the processor and pulse to chop. Add the chickpeas and 4 green onions and process until ground. Add the peas and pulse to break up. Add this mixture to the skillet and cook for 2 minutes to meld the flavors. Remove from the heat, add the panko and mix well. Set aside to rehydrate for 5 minutes.

3. Wipe the pan out, add a few teaspoons of oil and heat over medium heat. Form the squash mixture into 2 tablespoon patties (add a tablespoon of flour if the mixture isn’t holding together) and flatten the patties into 1/2-inch thickness. Cook the patties until golden brown, about 3 minutes per side.

4. Chop the remaining green onion and add it to a bowl. Add the lettuce and the remaining tablespoon of vinegar and toss. Divide the lettuce among four bowls, add 4 patties to each bowl and top with the ginger dressing. Serve.

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