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Veggie Burger

veggie burguer 3

Ingredients

Scale

Veggie Burger

  • 75g of our seaweed flavoured breadsticks or your choice breadsticks
  • 2 tbsp of organic culinary bbq herb mix or your choice dry herbs
  • 1 small sweet potato
  • 350g organic canned chick peas, drained
  • 20g sundried tomatoes
  • 1 tapa of endives walnuts and wakame, drained

If you don’t have our endives tapa:

  • 50g wakame
  • 50g of boiled endives or spinach
  • 10g wallnuts
  • 1 tsp nigela seeds
  • bunch fresh coriander
  • 1 small red onion
  • 1 tsp smoked paprika
  • 2 eggs, beaten
  • salt and pepper to taste

Instructions

  1. First, take your seaweed breadsticks and your bbq herbs mix and put them in your food processor. Blend until you have a fine powder. We will be using these as breadcrumbs. Set to one side.
  2. Next put all the ingredients in a food processor and blend for about 20 or 30 seconds. You want a chunky mix.
  3. Now take some of the mix in your hands and try and make burger a shape. Its up to you, based on the consistency of your mix and the size of the bread rolls you are going to use, what size you make them. As a rule of thumb though, typically with this quantity of ingredients you will have enough mixture for 4 big burgers or 6 to 8 small ones.
  4. Put your beaten eggs in a mixing bowl and set your breadcrumbs to the side, close by.
  5. Now dip each burger in breadcrumbs, then the beaten egg and then again in the breadcrumbs. Repeat this with each of your burgers.
  6. To cook, put a bit of oil in a frying pan and then cook your burgers, as many as you can fit comfortably in a pan, for a couple of minutes each side.
  7. We ate ours in a handmade sourdough roll, with fresh slices of tomato, red onions, coriander leaves and mango chutney. But you can add wherever you like to your burger, even eat it without bread, and enjoy it just with a salad.
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