These vegan or vegetarian little patties are quick to put together and make a nutritious breakfast, lunch, or dinner and ideal for packed meals and for freezing. They are a little like falafel but with the addition of nuts, they make a great store cupboard economical meal.
Testers and Tasters Feedback
“Really nice spicing, colour and texture of the peppers.”
“This was so quick and easy that I can make it when I’m short on time.”
“So easy and tasty.”
Photo
Christine Steverson, Tester and Taster, burgers before cooking
Makes 6-8 patties
Plants: 11
Preparation: 30-45 minutes Cooking: Final cook 15-20 minutes
GF V Option NF Option DF
Swaps
V: 1tbsp ground chia, flax or camelina seeds. Do not add extra liquid until the burgers have been set aside for 20-30minutes.
NF: replace the cashews with soaked dried fava beans or extra seeds.
Herbs and Spices: use seasonal herbs and spices of your choice. Fresh herbs in summer, add chilli or harissa paste if you like the heat.
Cashews: use any other nuts of your choice.
Red Pepper: 1 medium tomato and/or mushrooms or add 1 tbsp of red pepper paste or ajvar.
Miso: vegemite, soy or tamari sauce.
Options
For a stronger flavour add 35g of soaked and drained porcini mushrooms chopped, or 1-2tsp of dried mushroom powder.
Ingredients
240g cooked chickpeas or 1 tin drained. Reserve the liquid (aquafaba) if needed for the burgers or use in another recipe.
125g Cashew Nuts chopped
1-2tbsp of chickpea or pea flour or sufficient for to bind the burgers and shape them.
75g Red pepper raw chopped (in winter use a jar of roasted red peppers drained of oil which can be used for cooking the burgers.)
1 Egg or vegan option
1 clove of garlic crushed and chopped
1tsp ground coriander
1tsp ground cumin
1tbls fresh, dried or frozen coriander leaf
2tsp pumpkin seeds
2tsp sunflower seeds
2-4tsp gluten free miso
Salt and pepper to taste
Sufficient EVOO to cook the burgers
Method
If using a food processor or stick blender put half the ingredients, except the red peppers, into the processor and blitz together to form a smooth mixture.
Add the remaining ingredients including the 2/3 of the red pepper and in a food processor or with a stick blender blend until the ingredients are combined well but leaving some texture if liked.
If mixing by hand mash the chickpeas as much as you can, then add the remaining ingredients, chopped finely, and mix together.
Stir in the remaining chopped red pepper.
Let the mixture stand for 20 minutes in a cool place.
Form into 6 patties.
Cooking Options:
Oven:
Heat the oven 200C, 180C fan, 400F, Gas 7.
Brush with EVOO on either side and place on a baking sheet.
Bake for 10-15 minutes and turn and bake for another 10-15 minutes until they are thoroughly heated through and beginning to crisp on the outside.
Air Fry:
Air fry at 175C for about 5 minutes each side or until they are firm and beginning to crisp on the outside.
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