3 tablespoons chickpea flour (or hemp flour or plain flour)
1 teaspoon cumin seeds
1 garlic clove, roughly diced
¼ brown onion, diced
1 teaspoon coriander powder
1 teaspoon each salt & pepper
40ml extra virgin olive oil
½ brown onion (reserved from the onion used in the patty)
½ head iceberg lettuce
4 bread buns
50g cultured oat butter
100ml rose harissa paste
Recipe: Simon Toohey
1Add the hemp seeds, chickpeas, chickpea flour, cumin seeds, garlic, onion, coriander powder salt and pepper to a bowl and with a masher, mash to a paste.
2Divide the mixture into 4, and using wet hands shape the mixture into 4 patties, place on a baking tray lined with baking paper and lightly oiled.
3Heat 40ml of vegetable oil in a large, nonstick frying pan, on medium-high heat. When the oil is hot gently place the hemp burgers in the pan and press lightly with a spatula. Cook on each side for 5 to 10 minutes, turn and repeat for an extra 5 minutes.
4Meanwhile, slice the tomato, the rest of the onion, and some lettuce leaves. Slice the buns in half and spread the insides of the rolls with oat butter. Remove the burgers from the pan and place the buttered buns down to toast for a minute while the burgers rest.
5Once toasted, layer the buns with some rose harissa, plant-based mayo, the hemp seed patty, onion, lettuce, tomato and of course, your bun tops!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.