Smoked aubergine and mushroom burgers
1 onion, finely chopped 2 cloves garlic, crushed 1 small-medium courgette, finely chopped 1 small red pepper, finely chopped 1/2 tsp dried oregano 1/2 tsp dried marjoram 1/4 to 1/2tsp smoked paprika 3 or 4 large portobello or flat field mushrooms, finely chop (I find it easiest to put the mushrooms into the food processor until very fine) 1 small aubergine, blackened peeled and pureed. (see note) 250g toasted cashew nuts, finely chopped Bread, made ino crumbs (I don't have an amount as the amount of crumbs you would need can vary depending on dryness of bread and amount of liquid in mix).
Heat a little olive oil in a large frying pan and saute the onions, garlic, herbs and spices, courgette and red pepper until soft. Add a little salt here to draw out the juices and stop it all from burning.
Add the finely chopped mushrooms and allow to cook over a gentle heat until most of the liquid has evaporated then mix in the pureed, smoked aubergine and the cashews. Heat for a couple of minutes.
Mix in enough breadcrunbs to make a firm but not impossibly stiff mix. It should bind together but still be softish. Put into a mixing bowl and allow to cool and ideally chill it in the fridge.
