Freekeh burger mix with cashews and basil
We love a vegie burger but, truth be told, they are a more delicate beast than their beefy cousins, which is why we supply this as a mix rather than patties.
We separately steam freekeh (roasted green wheat) and brown rice as the burger base, then mix it with cooked carrots and onions and a pesto of basil, cashews and parmesan. We use eggs and rice flour to bind the mix then pack it into tubs.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Defrost fully, then form into burger patties. Cook in an oiled, non-stick frying pan for 6-8 minutes or until crisp and golden on one side. Turn carefully using a spatula, and cook on the other side for a further 4-6 minutes or until heated through. Serve with a green salad or in a sourdough roll with whatever burger fillings you like. Also makes great mini fritters to serve in pita bread with hummus and salad.
Alternatively, you can make a nut loaf. Push the mix into a loaf tin (approximately 8x18cm) and bake in a preheated 180C oven (FF) for about 35 minutes or until golden brown and heated through.