Vegetable & pea protein burger patties

MAKES: 12-14 large burger-sized patties COOKING TIME: 90 minutes

Gluten-free, dairy-free

Pea protein flour (or powder) is available in supermarkets, health food stores, and online. You can peel the potatoes, beet, and carrots, but I don't if they're organic and clean.

*If you're using fresh herbs in the dry mix instead of dried, add 2 tsp of each, finely chopped.

INGREDIENTS: THE WET MIX

2 large potatoes, grated

1 medium beetroot, grated

2 small carrots, grated

1 onion, finely chopped

2 stalks of celery, finely chopped

1 handful of greens (cavolo nero, silverbeet,

beetroot tops, spinach), chopped finely 2 tbsp olive oil

2 tbsp red wine vinegar or apple cider

vinegar

¾ cup of water

INGREDIENTS: THE DRY MIX

1 cup pea protein flour/powder ½ cup fine cornmeal (masa harina) ½ cup tapioca flour

1 tbsp savoury yeast flakes

2 tsp garlic salt

½ tsp freshly ground black pepper ¼ - 1 tsp chilli powder, depending

on your taste for heat

1 tsp dry mustard powder

1 tsp dried thyme*

½ tsp dried sage*

½ tsp dried rosemary*

METHOD

1

Add the wet ingredients to a bowl. Massage the oil, vinegar, and water into the vegetables with your hands.

2

Combine the dry ingredients in a separate bowl.

3

Tip both mixtures into a large bowl and gently combine using your hands – note, it will be very sticky. Leave it to sit on the bench, covered with a tea towel, for 30 minutes.

4

Form burger patties by measuring out half a cup of the mix at a time. Roll each one into a ball and then flatten it out to about 1cm thick. Place the patties on a plate greased with a little oil; separate layers of patties with greaseproof paper. Place in the fridge for 2 hours to firm up.

5

Fry the patties in a bit of oil of your choice on a medium heat in a frying pan until nicely browned on both sides.

6

Place the fried patties on an oven tray and bake for 30 minutes at 180°C.

7

Remove from the oven, turn the patties over, then bake for another 30 minutes before serving. Serve with rice or cauliflower rice and garnish with fresh coriander or parsley.