PLANT POWERED BURGER

INGREDIENTS

• 170g Firm Tofu

• 200g Silkin Tofu

• 1/2 cup chickpea flour, plus extra for coating

• 1 cup bread crumbs, plus extra for coating

• 1/2 cup frozen peas

• 140g medium white potato

• 160g small sweet potato

• 3/4 cup brown rice

• 3 Tbsp Flaxseed meal

• 1 Brown onion, sautéed

• 4 cloves of garlic

• 120g chickpeas, rinsed

• 1/2 tsp coriander

• 1/2 tsp parsley

• 2 tsp curry powder

• Soy milk (for coating)

• Salt

• Extra Virgin Olive Oil

METHOD

1. Peel and chop potatoes into small cubes, peel and dice onion, wash and drain chickpeas, peel and finely chop garlic

2. Boil the potatoes for roughly 15 minutes or until soft, once cooked drain and set aside to cool

3. Cook rice as per packet (about 25 minutes)

4. Sauté onion in oil until cooked through and golden, then add garlic and cook another minute

5. In a large bowl roughly mash the 1/2 chickpeas followed by the firm tofu.

6. Roughly mash the potatoes and add them to the bowl

7. Add remaining chickpeas, peas, spices, silkin tofu, sautéed onion and garlic, flour and bread crumbs into the bowl

8. Make a flaxseed egg combining 3 tbsp flax with 8 tbsp water, mix until thick, then add to bowl

9. Using your hands mix to combine and seperate into 5 portions, coat in flour, followed by milk then bread crumbs panfry on medium heat for about 5 minutes each side or until golden- cook with a lid on top.

10. Enjoy as burger patties by themselves, in a burger, make them into balls and enjoy with pasta or in salads.

Vegan friendly

Aim to buy calcium set tofu for a source of calcium in these burgers.

Save this recipe with this downloadable pamphlet.