View Single Post
  #42 (permalink)   Report Post  
Sarah Carter
 
Posts: n/a
Default

<dave@ .com> wrote in message
...

> Actually I didn't use any special recipe- I just squashed half a tin
> of (drained) chick peas and half a tin of (drained) butter beans
> together by hand, together with a chopped onion, garlic puree, a blob
> of mustard and then mixed in the following powder:
>
> A good teaspoon each of: vegetable stock powder, curry powder and
> xanthan gum powder with a big sprinkling of ground black pepper.
>
> After kneading the whole lot together, it thickened into a nice dough.
>
> I found the best way to fry it was to keep the oil on quite a low heat
> and add the mix as single balls, keeping it moving as it cooked. After
> a while it could be pressed down lightly to form the burger shape.
>
> It still has a tendancy to stick to the pan but not as much as the dry
> packet burger mixes do. I suspect it would cook well if it were
> lightly covered in oil and roasted in the oven


I use a similar recipe for burgers. A tin of mashed chick peas, a grated
carrot and a grated onions all mixed together with a tablespoon of flour and
formed into a patty. I don't usually add any binder though, as they don't
usually fall apart.

I use the recipe to make fake meatballs to, just by changing their shape.

A recent addition I've found that can be nice is adding a handful of mung
bean sprouts to the mix.

Sarah
--