Vegan Nut Burgers
Note: Rice and lentils cooked volume needs converting
Suitable for onion free, vegan, gluten free, dairy free and vegetarian diets.*
Makes 982 g.
Ingredients
250 g
|
short grain rice |
|
360 g
|
brown lentils |
|
50 g
|
walnut pieces |
|
50 g
|
pumpkin seeds |
dry roasted |
50 g
|
sunflower seeds |
dry roasted |
125 g
|
carrots |
grated |
300 g
|
gluten free bread |
|
125 g
|
tahini |
|
40 g
|
tamari |
|
5 ml
|
sesame oil |
|
10 g
|
basil |
|
10 g
|
oregano |
|
5 g
|
salt |
|
7 g
|
asafoetida |
|
50 g
|
parsley |
|
5 g
|
paprika |
|
Instructions
Lightly toast Gluten free Bread and blend to create breadcrumbs
dry roast seeds
Cook rice and lentils (separately). Grate carrots. Combine all ingredients and
cook in a preheated oven 200 Celcius / 390 F. Bake until patties dry out
somewhat and slightly darken.
Weigh 100 g on scale for pattie size
Label vegan / vedic
needs more liquid / chick pea flour