Heya Steemit friends and food lovers. I hope you are all doing well. I am getting a little excited here. Though this was going to be the year we moved out of Asia, with the world gone crazy we decided to stay a little longer. We have a good thing going on here. Our little bakery is thriving and ready for expansion, so instead of selling our business, we decided to take it to the next level.
The friend we were planning to move to Portugal and South America with to start a new adventure is arriving here in Cambodia in a week's time. Since he is a baker too we figured that it is better to stay here a little longer and let the world settle a little before moving on to our next adventure and plunging into the unknown.
Exciting stuff coming up! But let’s talk about food now.
I have been using this recipe a few times now and it never fails. This time I made the burgers with broccoli but I also have made them with spinach and carrots before.
I have made many veggie burgers before, some were excellent and some were a real disaster. That’s why I want to share this recipe with you. It's foolproof. Not much can go wrong here!
These burgers are firm and don’t fall apart when you cooked them. They are freezer-friendly, so don’t be shy to make a big batch and freeze some for later.
Plus, these protein-packed veggie burgers are healthy, hearty, 100% plant-based, and packed with so much flavor and good-for-you nutrients.
FYI: I have made this recipe before swapping the 2 cups of blended broccoli for 2 cups of packed, finely shredded spinach or blended carrots. Next time I will be using blended, raw red beets.
Soak split peas overnight or at least 8 hours.
Blend broccoli florets until you are left with pieces the size of big rice grains.
To make the chia egg, add chia seeds and water to a small bowl. Mix well and let sit for a few minutes.
Meanwhile, drain the soaked peas and rinse until the water runs clear. Drain well. Add the soaked peas and garlic to a food processor or blender. Process until you got a grainy paste.
Transfer the mixture to a large mixing bowl and add all other ingredients and the herb mix. Mix thoroughly, cover the bowl and let rest in the fridge for 30-60 minutes.
Take a little of the mixture at a time and shape it into burger patties. Depending on how much you take you will be able to form about 6 to 8 patties using this recipe.
Since we can't eat 8 burger patties in one sitting, I transferred them to a baking sheet lined with baking paper to prebake them in a preheated oven (180C) for 10-15 minutes (or until they just start to brown a little) before freezing. This will firm them up and avoid them from getting soggy when you defrost them later.
When prebaked you can fry them for a few minutes on each side in oil to make them nice and crisp on the outside. Ot you can bake the in the oven too until browned. I like my patties fried.
However, you can skip the prebake step and directly fry the patties in oil on medium heat until nicely browned on both sides if you are not freezing any of the patties for later.
PICTURE(s) TAKEN WITH GOOGLE PIXEL 3 XL
KOREAN-STYLE KIMCHI PANCAKES aka KIMCHIJEON (VEGAN AND GLUTEN-FREE)
BLUEBERRY CHIA SEED BREAKFAST PUDDING
BEETROOT WRAPS WITH PUMPKIN, BLACK BEANS, PARSNIP FRIES, AND JALAPENO AVO SAUCE