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.
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Defrost before use.
You can form this mix 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.