For the coriander chutney
– Mix herbs, cashews, toasted cashew nut oil, lemon, spices and pressed garlic clove finely until a fresh herb paste is obtained.
– Add this mixture to the soft white cheese.
– Season with pepper and salt.
– Keep in the refrigerator.

For the burgers
– Slice the shallots, grate the carrots and slice the spinach leaves.
– Sweat the shallots in 8 tablespoons of oil, then add the carrots.
– Cook for 10 minutes. At the end of cooking, add the spinach, stir and continue cooking for an additional minute. Set aside.
In a large bowl, combine the oatmeal and vegetable milk. Let stand 10 minutes, then pour in the beaten egg followed by the almond powder and flour.
– Add the spices. Season with pepper and salt. The mixture should not be too wet.
– Shape the mixture into 4 balls between your hands and lightly pass them through the oatmeal.
Heat the remaining oil in a frying pan over high heat and add the 4 balls of mixture.. Flatten them with the back of the spoon to obtain patties one centimetre thick and the diameter of the burger bun.
– Cook the burgers for 3 to 4 minutes on each side. Cover them and keep them warm in an oven at 40°C.

To assemble
– Cut the shallots into thin slices and fry them lightly in the special cooking oil.
– Cut the avocados into slices.
– Toast the brioche buns.
– Spread the base of a bun with coriander chutney; place 1 vegetable and oatmeal burger on top, add half an avocado, sliced, a few spinach leaves, a few fried shallots and coriander leaves, and 1 drizzle of toasted cashew nut oil.
– Close the burger and repeat this operation for the other buns. Eat at once!
Recipe © It’s my food

Tip
For a non-vegetarian option, you can make the burgers with chicken, vegetables and spices!