Christmas Veggie Burger

A slight adjustment to some of the ingredients here give it a Christmas flavour.

Seasoning

Salt

Pepper

Cumin

Cardamon

Tumeric

Chilli (depends)

Corriander (fresh)

Thyme (fresh)

1 cup Mushrooms

2 medium Aubergine

2Leek

1 Celer rib

1 Red Pepper

3 Cloves Garlic

1 cup of pearl barley

1 tin of chickpeas or 1 tin of Kidney beans

1/4 / 1/2 cup flour

2 teaspoons baking powder

1 teaspoon of  Marmite 

3 cups Panko breadcrumbs

(Optional chestnuts)

1) Bake the aubergine and mushrooms wrapped in tin foil with sprigs of Thyme. 30-45 mins ’til the aubergine is a soft pulp.

2) Meanwhile, slowly cook celery and leek until soft, then add garlic. 

3) Carefully bake a cup of mixed nuts: pistachio and pine nuts, or hazlenuts. 

3) Cook pearl barley – cover in water, bring to the boil and simmer for 25 mins.

4) In a food mixer, pulp chickpeas, flour, baking powder and aubergine pulp and mushrooms. Add Veggiemite.

5) Grind the nuts ’til fine then add to the food mixer.

6) Season the mixture: salt, pepper, Tumeric, Cardamon, Coriander, Chilli …

7) At this point the mixture is ‘prepped’ and can be set aside.

8) When you are about to cook mix in a generous quantity of Panko or other crisp breadcrumbs.

9) Fry  until both sides are brown then cook through in the oven for 10-20 minutes.