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. Once defrosted, cook and consume within 48 hours.
You can form this mixture into patties of whatever size you like - little, bite-size falafel-shaped nuggets, big burgers or even - crazy times - one big nut-loaf, in a nod to the 70s.
Cook in an oiled, non-stick frying pan for 6-8 minutes a side (3-4 for mini burgers) or until crisp and golden and warmed right through.
If you're going to make a nut-loaf, shape into an 8 x 18 cm (approximately) loaf on a baking paper-lined tray and bake in a 180C oven for 35 minutes or until golden.