I’ve become quite a fan of Martin Nordin’s Green Burgers, which I bought at bargain price some time ago. Since we’re in COVID-19 lockdown mode, we’re taking the opportunity to try some new recipes.
I varied the patty recipe slightly, and the additions.
For 6 burgers
600g 0r 3 medium sweet potatoes – bake in skins at 200Cuntil soft. Cut in half and scrape insides out and into a food processor. Allow to cool a little.
1 cup of boiled quinoa (200g). At the end I added the flower tips of a bunch of broccolini.
Add the following to the sweet potato in the food processor
2 eggs, whisked
100g chickpea (besan) flour
1 tsp chilli powder
1 tbsp wholegrain Dijon mustard
1 tbsp Walnut Butter (instead I added 1 tbsp butter and 2tbsp almond meal)
juice of 1/2 lemon
a pinch of sea salt
Pulse blend until well combined. Put mixture into a bowl and mix in the quinoa (and in my case, the broccolini tips as well).
This was formed into patties, covered with cling film and put into the fridge for an hour to firm up.
They were fried in a pan and then baked in the oven at 180C for 10 minutes.
We made bread rolls earlier in the day.
The burgers included some coleslaw with home-made mayonnaise, balsamic onion relish, halloumi, home-made bread and butter pickles with our garden squash, and horseradish cream mixed with sour cream.
This was a fantastic combination.
I thoroughly recommend the book which gives loads of ideas not just for vegetarian patties but also their accompaniments.